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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 8 |
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In 'A Passion for Baking' by Marcy Goldman Ingredients:
3 cups all-purpose flour |
2/3 cup sugar |
1/2 teaspoon salt |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1 1/2 teaspoons ground cinnamon |
1 tablespoon orange zest, finely minced |
1/2 cup ground walnuts |
1/2 cup unsalted butter, cut into chunks |
1 cup buttermilk |
1 large egg |
1 1/2 teaspoons pure vanilla extract |
1 cup shredded carrot |
1/2 cup golden raisin (or minced dried pineapple) |
1/2 cup cream cheese, softened (4 oz.) |
1 1/2 to 2 c. powdered sugar |
1 tablespoon fresh lemon juice |
1 teaspoon pure vanilla extract |
3/4 cup toasted coconut |
shredded carrot |
orange zest |
ground cinnamon |
Directions:
1. Preheat oven to 400°; stack two baking sheets together and line the top sheet with parchment paper.
2. Arrange oven rack to upper third position.
3. In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange zest, and walnuts; blend briefly.
4. Add in butter and pulse to make a coarse, grainy mixture; turn out into a large bowl.
5. Make a well in center and stir in buttermilk, egg, and vanilla.
6. Stir with a fork to make a soft batter, then fold in the carrots and raisins; let rest 5 minutes.
7. Pat or press out dough to 3/4-inch thickness on a floured work surface.
8. Cut into 3-inch rounds; place on prepared baking sheets; bake until lightly browned, 15-20 minutes.
9. Cool scones on a wire rack.
10. Meanwhile, make glaze-place cream cheese, powdered, sugar, lemon juice, and vanilla in clean food processor; process to make a smooth glaze.
11. When scones are completely cooled, spread generously with cream cheese glaze.
12. Top with toasted coconut, carrot shreds, orange zest, and cinnamon.
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