A perfect excuse to eat carrot cake for breakfast!
Preheat oven to 400F.
In a food processor, add flours, sugar, salt, baking powder, baking soda, cinnamon, ground walnuts, and orange zest. Blend briefly. Add cubes of butter and pulse until a grainy texture is reached.
Turn out mixture into a large bowl, making a well in the center. Add buttermilk, egg and vanilla into the well and mix softly with a fork until combined. Fold in shredded carrots and raisins. Let sit for 5 minutes.
Transfer dough to lightly floured surface and press out dough into 3/4 inch thickness. Use a round cookie cutter or biscuit cutter and cut out scones. Place on prepared, parchment paper-lined, baking sheet. Bake for 15-20 minutes, until lightly browned. Transfer to a cooling rack.
Glaze:
To make the cream cheese glaze, place cream cheese, powdered sugar, cinnamon and vanilla in a food processor and pulse until a smooth consistency is reached. When scones have cooled, spread cream cheese glaze over top.
(Recipe from A Passion for Baking by Marcy Goldman.)
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Taste good, 400 is too high, my scones burned and the dough was very sticky. It’s almost like they’re meant to be muffins.
Very delicious. I used almonds instead of walnuts and cranberries instead of raisins. I like my scones more thick and crumbly, this is more cake/bread-like but still very good and I’ll use it again!
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