Carrot Cake Scones
Carrot Cake Scones
If you love carrot cake then you’re going to love these scones! They have the perfect blend of spices, carrots and raisins and they’re drizzled with a delightful cream cheese icing. They’re not overly sweet, so enjoy them for breakfast or as an afternoon snack. They’re also the perfect reason to make a cup of coffee or put on a pot of tea!
Makes 8 scones
Ingredients
2 1/4 cups (280g) Flour
3/4 cup (177ml) Plant Milk
1/2 cup (113g) Butter chilled
1/3 cup (65g) Cane Sugar
1 Tbsp (15g) Baking Powder
1 tsp (5ml) Vanilla
1/3 cup (50g) Raisins soaked
1 medium (100g) Carrot Shredded
1/2 tsp (2.5g) Cinnamon
1/4 tsp (1.25g) Nutmeg
1/4 tsp (1.25g) Allspice
1/4 tsp (1.25g) Salt
Cream Cheese Icing
1/2 cup (114g) Vegan Cream Cheese at room temp
3/4 cup (35g) Powdered Sugar
1 Tbsp (14ml) Plant Milk
1/2 tsp (2.5ml) Vanilla
pinch of Salt
Directions
1. Start by freezing your butter for 30 minutes. While the butter is chilling, sift the flour into a large bowl. Add the salt, baking powder, sugar, spices and then mix well.
2. Once the butter is cold, cut it into small cubes or grate it on a box grater. Add it to the flour mixture and using your hands work it into the flour. Stop as soon as the texture becomes grainy or like the texture of pebbly sand.
3.Make a well in the middle of the bowl and add in the milk and vanilla. Mix until just combined. If the dough is too wet then add additional flour 1 Tbsp at a time. Miix in the raisins and shredded carrots and mix through. Turn the dough onto a lightly floured surface.
4. You can use a rolling pin to roll out a 1” thick round or just use your hands and pat the dough down into a round shape. Place the dough on a pan and pop it into the freezer for 15 minutes while your oven preheats to 400.
5. Cut the dough into 8 wedges (a pizza wheel is great to cut with) and place them on a lined baking sheet. Bake at 400 for 22-25 minutes or until lightly browned. Allow the scones to cool.
6.Sift the powdered sugar into a small bowl and add in the plant milk, softened cream cheese and vanilla. Mix until smooth. Generously drizzle over the cooled scones.
Store in an airtight container for up to 4 days.
