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Carrot Scones with Cream Cheese Schmear

Yields1 Serving

 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
 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

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.