These scones are excellent for a breakfast or brunch any time of year. There also great for a snack, or with a cup of tea. Don’t even think of eliminating the maple glaze…the maple flavor adds to the scone tremendously. I saw these great scones on Pinterest from Tutti Dolci, and am so glad I decided to make them. Pinterest is becoming my best friend. I’ve found so many ideas, recipes and jokes to name a few, I don’t know what I did without it! It’s really a great way of sharing your own recipes, and bookmarking other’s for future use. Like today.
When mixing and forming the circle, the dough will be very sticky. I just kept adding flour until it was easy to handle.
The added shredded carrots really add moisture to this delicious scone.
- Maple-Glazed Carrot Spice Scones
- 2 cups self-rising flour*
- 1/3 cup brown sugar
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 c.chilled unsalted butter
- 1 c.grated carrots
- 6 Tbsp low-fat buttermilk
- 1 large egg
- 1/2 tsp. vanilla extract
- Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper.
- Whisk together self-rising flour, sugar, baking soda, cinnamon, and nutmeg in a large bowl. Grated butter on large holed box grater, add to flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
- Fold carrots into flour mixture.
- Whisk together buttermilk, egg, and vanilla in a small bowl; add to flour mixture and fold in just until incorporated.
- Take mixture and place on prepared pan. Pat into a round 10 to 12 inch circle. Score into 8 wedges.
- Bake 12 to 14 minutes or until golden. Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges.Cut wedges in half if desired.
- When completely cooled, drizzle with maple icing.
- 1 Tbsp unsalted butter
- 1/2 c. powdered sugar, sifted
- 1 Tbsp maple syrup
- 1-1/2 Tbsp low-fat milk
- To prepare glaze, place butter in a small saucepan over medium heat. Cook, stirring constantly, until it foams, turns clear, and then turns a deep brown, about 6 minutes. Cool slightly.
- Sift powdered sugar into a small bowl; whisk in browned butter, maple syrup, and milk until smooth.
- Set rack with scones over a piece of wax paper and drizzle with glaze; let set before serving.
- Store leftovers in an airtight container at room temperature up to 2 days.