Guys, let me tell you. If there was one thing I hated when I was a kid, it was carrot cake. Not brussels sprouts, not broccoli, not green beans. Carrot cake. Unfortunately for me, I was literally the only person in my entire family who felt this way. If you were to talk to my grandparents, mother, or especially my father, carrot cake was king. So, you can imagine how I felt at every single family birthday party when that chunky cake with the cheese frosting came out. Not. Happy.
I continued to feel this way all throughout my childhood and early adulthood, until just this year, when I went on my first local bakery crawl. A few friends and I visited an undisclosed amount of bakeries, to try an item from each. At one of these countless stores, I spotted a carrot cake cupcake with chocolate chips in it. Intrigued, I bought it, ate it (way too quickly) and freaking loved it. But, being the stubborn person I am, I attributed that feeling of love to the chocolate. It couldn’t possibly be those crunchy walnuts, the crispy shredded carrots, or warm, spicy cake base…could it? Well, after many, many, more experiments, I should finally admit defeat. I have officially become my father’s daughter, and become a carrot cake lover. And, since my birthday was this past week, I decided to celebrate with the flavor that would have made my grandmother proud…but with a twist. Hence, today’s creation: Carrot Cake Scones.
Scones, another goodie that people either love or hate, are actually the perfect vehicle for all of these amazing flavors. When made right, they aren’t those crumbly dry pastries we’ve all had the misfortune of eating at least once in our lives. Instead, they’re crispy on the outside but soft and bready on the inside. The walnuts and carrots add a nice balance to that texture. So, without further ado, let’s get started!
Like always, we’ll start with our dry ingredients. Combine your flour, brown sugar (I know, I know, this is normally a wet ingredient), baking powder, and spices, in a bowl. The cinnamon, nutmeg, and allspice are going to be the guys that gives these scones that classic carrot cake flavor.
Then comes the butter. Now, I know I’ve said it before when writing about my Bourbon Bacon Chocolate Chunk Scones, but this butter needs to be cold. Like, real cold. Like, almost frozen cold. The colder your butter, the more flaky your scones will be. Personally, I like to use a box grater to cut in my frozen butter, but you could use a knife too. Either way, use your fingers or a pastry cutter to then combine the dry ingredients with the butter, until it has a small crumb consistency. Throw this in the refrigerator to chill for a few minutes while you combine your wet ingredients.
In a separate bowl, combine your heavy cream, egg, and vanilla. Don’t skimp on that heavy cream now!
Take out that butter bowl, and carefully incorporate the wet ingredients in by folding. Just mix until everything is moistened. Be gentle, and don’t over do it! Now, it’s time to incorporate those carrots, raisins, and walnuts. I like to do this by folding the dough with my hand. I find it’s the most efficient so that I can disperse them quickly without over mixing.
Dump this onto a sheet pan and shape into a circle that is about 1 1/2 to 2 inches thick. Cut the scones into 8 wedges and separate on the pan. You know what’s coming…put that entire pan in the fridge to chill for another 10 minutes. Like I said, you need that butter to be cold.
You’ll bake these guys for about 18-19 minutes, at 375 degrees, until the scones are lightly golden brown and cooked through.
And there you have it folks, carrot cake, in a scone. Basically, two things that people claim not to like, but really just haven’t experienced the magic of yet. I highly suggest you share these guys around to start enlightening people who sadly don’t know just how wrong they are.
Next week, I promise, we’re breaking the mold! Until then, stay tuned and stay hungry!
- 2 cups, plus 2 tablespoons flour
- ½ cup brown sugar
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ teaspoon salt
- ½ cup butter, very cold
- 3/4 cup heavy cream
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup grated carrots
- ½ cup walnuts
- ½ cup raisins
- Preheat oven to 375 degrees.
- Combine the flour, sugar, baking powder, cinnamon, nutmeg, allspice, and salt together in a large bowl.
- Cut in butter. Use a pastry cutter or fingers to work together until the mixture is course and looks like small crumbs. Set in the refrigerator.
- While your dry ingredients are in the refrigerator, whisk together the cream, egg, and vanilla.
- Pour over the dry ingredients and mix, using a spatula, until everything is just moistened.
- Fold in the carrots and walnuts.
- Dump dough onto a cutting board or clean surface. Shape into a circle. Dough should be about 1 ½ inches thick. Cut into eight wedges and place on a lined baking sheet.
- Set in refrigerator to chill for 10 minutes.
- Bake for about 18-20 minutes, or until the scones are golden brown and baked through.