Carrot cake scones
Nothing's more delicious than carrot cake, except for these carrot cake scones! Cosy up with a cuppa and enjoy these scrumptious morsels – warning, they won’t last long.
- 2 cups self raising flour
- ¼ cup soft brown sugar
- 2 tsp ground cinnamon
- 1 tsp mixed spice
- ½ tsp ground ginger
- 100g cold butter, cubed
- ¼ cup walnut or pecan pieces, plus extra for garnish
- 1 large carrot, peeled and grated
- ¼ cup milk
- 2 Tbsp caster sugar
- 100g cream cheese, room temperature
- ½ cup icing sugar
- 1 tsp vanilla extract
- Preheat your oven to 210 degrees celsius. In a bowl or food processor, combine the flour, brown sugar, cinnamon, mixed spice and ginger. Pulse to combine or mix well.
- Add the butter and pulse or rub into the flour mixture until it reaches a sandy consistency. Add the walnut pieces, grated carrot and ¼ cup milk to the dry mixture, and process or stir until a soft dough forms (adding more milk if needed). Tip out onto a floured surface, and use your hands to bring together. Shape into a flattened circle around 2-3cm thick.
- Cut the dough into wedges with a sharp knife, and carefully place onto a lined baking tray. Brush with milk and sprinkle with the caster sugar, then place into the oven and bake for 15-20 minutes or until firm to the touch and lightly golden brown. Remove and set aside to cool.
- To make the frosting, mix together the cream cheese, icing sugar and vanilla and beat until smooth. Spread over the cooled scones, then sprinkle with pecan pieces.
- Serve or keep in an airtight container in a cool, dark place for up to 2 days.