Description
Delicious scone with hints of cinnamon and nutmeg, together with a delicious maple glaze topping.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
If you don’t have self-rising flour, substitute 2 cups all-purpose flour plus 2 teaspoons baking soda and 1/4 teaspoon salt (and still include the 1/2 teaspoon baking soda). Increase the buttermilk to 1/2 cup.
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Breakfast