Carrot Cake Scones

These soft and fluffy scones are so scrumptious, especially when they’re still warm from the oven. Scones are one of my favourite things to bake, and I usually bake them early Saturday morning so I can enjoy one, sometimes two, with a coffee for breakfast.

Ingredients

1/2 cup 35% whipping cream -room temperature

1 large egg -room temperature

1 tsp vanilla

1/2 cup unsalted butter -cold and cubed

1 1/2 cups flour

3 tsp baking powder

2 tsp cinnamon

1/3 cup sugar

3/4 cup shredded carrot

Whipping cream

White sugar

1 tbsp milk

7-9 tbsp icing sugar

Directions

- Line a large cookie sheet with parchment paper.

- Pre-heat the oven to 350 degrees F.

- Whisk together the whipping cream, egg, and vanilla. Set aside.

- Put the butter in a large bowl.

- Put the flour, baking powder, cinnamon, and sugar into a sifter. Sift the dry ingredients on top of the butter.

- Cut the butter into the dry ingredients.

- Mix in the shredded carrot.

- Pour the wet ingredients into the dry ingredients and mix together using a spoon.

- Knead to incorporate the ingredients. Don't overwork the dough. The ingredients don’t have to be fully combined.

- Form a ball.

- Flour a hard surface and place the dough on top. Dust the top of the dough with flour too.

- Flatten the dough till it’s roughly 1 inch thick. Keep the dough in a circle.

- Using a sharp knife or pastry cutter, cut the dough into 8 triangles.

- Place on the parchment paper.

- Brush the tops with some whipping cream and sprinkle some sugar on top.

- Bake for 20-22 minutes.

- Place the scones on a wire rack to cool.

- When the scones are cooled, whisk together the milk and icing sugar until smooth.

- Drizzle the icing on top of the scones.