Carrot Cake Scones with Maple Cream Cheese Glaze

🧂 Ingredients

• 2 cups (250 g) unbleached all-purpose flour
• ¼ cup (55 g) packed dark brown sugar
• 1 tablespoon baking powder
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground allspice
• ⅛ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• 1 cup (110 g) packed roughly grated carrot
• 5 tablespoons (2½ oz; 75 g) very cold unsalted butter

  cut into small cubes
• ½ cup chopped walnuts
• 1 cup (240 mL) cold heavy cream

  plus more for brushing
• turbinado or Demerara sugar

  for sprinkling
• 2 ounces cream cheese

  room temperature
• 2 tablespoons (30 mL) pure maple syrup
• pinch kosher salt
• 1 tablespoon, plus 1-2 teaspoons heavy cream

  if needed

Instructions

• 1 Preheat the oven to 425°F (220°C) with a rack in the center position. Line a
  half sheet pan with parchment paper and set aside.
• 2 Prepare Scones: In a large food processor, fitted with a blade attachment,
  combine the flour, brown sugar, baking powder, cinnamon, allspice, nutmeg, and
  salt. Pulse several times until all of the ingredients are evenly incorporated.
  Add the grated carrot, and pulse 2 to 3 times. Add the cold, unsalted butter and
  pulse 10 times, or until the butter is no smaller than the size of a pea.
  Transfer mixture to a large mixing bowl, and stir in the chopped walnuts.
• 3 Create a well in the center of the ingredients, and pour in the heavy
  cream. Using a fork, stir the cream into the dry ingredients until the dough
  just comes together. Scrape the scone dough onto a clean, lightly floured
  counter-top. Knead the dough for 5 to 10 seconds until it comes together, and
  pat the dough into a 8-inch disc, roughly 1-inch thick. Using a sharp knife, cut
  the dough into six wedges (note: this will produce extra-large scones, you can
  also cut them into eight wedges, but reduce baking time slightly to adjust for
  size).
• 4 Transfer scone wedges to the lined sheet pan. Brush the tops of the scones
  lightly with heavy cream, and sprinkle them generously with turbinado or
  Demerara sugar. Bake for 16 to 20 minutes, or until the scones are golden brown.
  Remove from the oven, and transfer them with a spatula to a wire rack to cool
  completely before glazing.
• 5 Prepare Glaze: Once the scones have cooled, prepare the maple cream cheese
  glaze. Combine the ingredients in the bowl of mini food processor (or use a
  hand-held mixer) and pulse until the glaze is smooth and all of the ingredients
  are evenly incorporated (scrape down the sides of the bowl with a spatula as
  necessary). The glaze should be relatively thick, but pipeable or able to be
  drizzled. Transfer the glaze to zip lock bag. Press and compress the frosting
  into one corner of the bag. Using scissors, make a small snip (about ¼-inch) at
  the corner of the bag. Carefully pipe the glaze in diagonal lines, back and
  forth, across the tops of the scones. Alternatively, you can use a spoon and
  drizzle the glaze over the scones. Serve.

Nutrition Info