An American Tweaked British Carrot Ginger Scone recipe that's NOT a carrot cake trying to be a scone!
Course Scones
Cuisine American Fusion
Keyword Carrot Scones
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
chill 15 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8servings
Equipment
Rolling Pin
Baking sheet
Ingredients
12ozButterfrozen and grated
1/2cupWhole milkcold
4tbspYogurtthick and cold
1 1/2cupsCarrotsgrated
1/3cupBrown sugaror unbleached
1tbspFresh gingergrated
2 1/2cupsAll purpose flourextra for dusting
1/2tspPowdered ginger
1/2tspNutmeg
1 1/2tspBaking powder
1 1/2tspBaking soda
1/2tspSalt
Topping
2tbspHeavy cream
1tbspCoarse sugar
Instructions
Preheat the oven to 350. Prepare a parchment-lined baking sheet.
In a bowl of a stand mixer or food processor, place the all purpose flour, sugar, spices, salt, baking soda and powder and mix. Set aside the dry ingredients.
Prepare the shredded carrots with a box grater and set aside.
Quickly work in the grated butter into the dry mixture until it looks like coarse crumbs. Work in the carrots and the remaining wet ingredients until it comes together into ball. Once the dough forms a ball, transfer to a lightly floured surface and with a rolling pin shape the dough into a round disk, or circle about an inch thick.
With a bench scraper or wide knife, transfer the dough to a flour dusted cutting board and place dough in the fridge to chill for 15-minutes. Cooled scones are easier to shape or cut into the shape you desire.
Take the dough out of the fridge. place on work surface, and with a pastry cutter, biscuit cutter or simply a sharp knife, cut the scones into the shapes you desire.
Place scones on the prepared baking sheet. On the top of the dough, baste heavy cream with a pastry brush, followed by a sprinkle of sugar.
Bake the scones until they are golden, about 30-minutes. Serve or store in an airtight container.