Carrot Cake Scones With Cream Cheese Icing

Name: Carrot Cake Scones With Cream Cheese Icing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: English, British, Scottish, European
Ingredients: 383 grams 1/2 cups all purpose flour; 1 Tbsp baking powder; 177 milliliters buttermilk; 59 milliliters diced candied ginger; 237 milliliters grated carrots, squeezed between two paper towels to get out excess moisture; 1 teaspoon cinnamon; 113 grams cream cheese, at room temperature; 8 servings Milk; 237 milliliters powdered sugar; 118 milliliters raisins; 0 teaspoons salt; 66 grams 1/3 cup sugar; 4 Tbsps unsalted butter, at room temperature; 1 teaspoons vanilla extract; 118 milliliters chopped walnuts

The recipe Carrot Cake Scones With Cream Cheese Icing is ready in roughly 45 minutes and is definitely a tremendous vegetarian option for lovers of Scottish food. One serving contains 624 calories, 16g of protein, and 25g of fat. This recipe serves 8. Easter will be even more special with this recipe. A mixture of salt, candied ginger, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Plenty of people really liked this morn meal.

Instructions

Adjust oven rack to middle position and preheat oven to 400°F. Grease pan with butter.

Ingredients you will need

Butter

Equipment you will use

Oven

Frying Pan

In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Use a pastry cutter to cut in butter until it is the size of peas.

Ingredients you will need

Baking Powder

Cinnamon

Butter

All Purpose Flour

Sugar

Peas

Salt

Equipment you will use

Pastry Cutter

Whisk

Bowl

Add buttermilk and stir until dough forms. Stir in carrots, raisins, walnuts, and ginger. Pat dough evenly into prepared pan. Score top lightly with a knife to make 8 wedges.

Ingredients you will need

Buttermilk