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Carrot Scones with Cream Cheese Schmear

Yields1 Serving

Scones
 2 1/2 cups all-purpose flour
 2 Tbsp brown sugar
 1 Tbsp baking powder
 1 tsp cinnamon
 1/2 tsp salt
 1/2 cup butter, chilled and cut into bits
 1 large carrot, coarsely grated (about 1 cup)
 3/4 cup milk, half and half or 18% cream
 1 large egg
 1/2 cup chopped walnuts, pecans or raisins
Schmear
 1 8 oz (250 g) pkg. cream cheese
 2–4 Tbsp milk, half and half or 18% cream
 1 Tbsp honey
 1/4 tsp vanilla
1

Preheat the oven to 400°F.

2

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.

3

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.

4

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.

5

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.