Carrot Cake Scones with Maple Cream Cheese Glaze
www.abeautifulplate.com
www.abeautifulplate.com
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Ingredients

  • 2 ounces cream cheese, room temperature
  • 2 tablespoons pure maple syrup (Grade B, preferably)
  • pinch of salt
  • 1 tablespoon (plus 1-2 teaspoons, if needed) heavy cream
  • Carrot Cake Scones: 2 cups (250 grams) unbleached all-purpose flour 1/4 cup (55 grams) packed dark brown sugar 1 tablespoon baking powder 3/4 teaspoon ground cinnamon 3/4 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/2 teaspoon kosher salt 1 cup (110 grams) packed roughly grated carrot 2.5 ounces (5 tablespoons) very cold, unsalted butter, cut into small cubes 1/2 cup chopped walnuts 1 cup cold heavy cream, plus more for brushing turbinado sugar, for sprinkling Maple Cream Cheese Glaze:  2 ounces cream cheese, room temperature 2 tablespoons pure maple syrup (Grade B, preferably) pinch of salt 1 tablespoon (plus 1-2 teaspoons, if needed) heavy cream

Instructions

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