Carrot Scones with Cream Cheese Schmear
I have a hard time not mixing up a batch of scones every morning of the week. When it happens to be Easter morning, and we’re counting down the minutes to head over to Grandma’s house for an epic full-contact Hunger Games Easter egg hunt (5 boys between 5 and 10) I have a reasonable excuse to bake a batch. And just now, having read a sad tale of failed carrot cake and woe over wasted carrots and the grating thereof, it occurred to me that carrot scones should totally be an Easter morning thing. Right?
With a honeyed cream cheese schmear that I not even intentionally served in an egg shaped ramekin?
These are like a delicious marriage of carrot cake and scone, with a crunchy edge and steamy middle that makes a perfect vehicle for cream cheese – or butter and a drizzle of maple syrup or honey.
Hop to it! Happy Easter!
Carrot Scones with Cream Cheese Schmear
AuthorJuliePreheat the oven to 400°F.
In a bowl, stir together the flour, brown sugar, baking powder, cinnamon and salt. Add the butter and blend with a fork or pastry blender (or pulse the mixture in the bowl of a food processor) until almost blended, with pieces of butter the size of a pea remaining. Add the grated carrots and toss to combine.
In a small bowl, stir together the milk and egg; add to the carrot mixture along with the chopped walnuts or raisins and stir just until the dough comes together.
On a parchment-lined baking sheet, pat the dough into a circle that's about an inch thick. (For smaller scones, divide the dough in half and pat into two circles.) Cut into 8 wedges with a sharp knife, and pull the scones apart from each other, leaving an inch or so between them.
Bake for 20 minutes, or until golden.
To make the cream cheese schmear, beat the cream cheese, milk, honey and vanilla until the mixture is smooth, fluffy and spreadable. Serve with the scones.
Ingredients
Directions
Preheat the oven to 400°F.
In a bowl, stir together the flour, brown sugar, baking powder, cinnamon and salt. Add the butter and blend with a fork or pastry blender (or pulse the mixture in the bowl of a food processor) until almost blended, with pieces of butter the size of a pea remaining. Add the grated carrots and toss to combine.
In a small bowl, stir together the milk and egg; add to the carrot mixture along with the chopped walnuts or raisins and stir just until the dough comes together.
On a parchment-lined baking sheet, pat the dough into a circle that's about an inch thick. (For smaller scones, divide the dough in half and pat into two circles.) Cut into 8 wedges with a sharp knife, and pull the scones apart from each other, leaving an inch or so between them.
Bake for 20 minutes, or until golden.
To make the cream cheese schmear, beat the cream cheese, milk, honey and vanilla until the mixture is smooth, fluffy and spreadable. Serve with the scones.
I love carrot cake, and your scones are always a winner!
So, I will be making these for certain!
Have a lovely Easter Julie.
Stacey
Carrots, bunnies, Easter…great match.
I cannot think of a better addition to Easter brunch.
You rascal, making these and tempting me at this hour! They look wonderful, and carrots are definitely Easter-worthy material! 😀
It sounds like you were in for a right good time with your family today, and I hope you’re enjoying the holidays to the max! X
I gifted my daughter with “Alice Eats” for Christmas and she said’this is the best gift in all my life’. Love the book and your recipes.
Aw, thanks Rose! that’s so sweet of you to say!