Ingredients:
- 2 cups (250g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 1 tbsp (12g) baking powder
- 1 tsp (2g) ground cinnamon
- 1/2 tsp (1g) ground nutmeg
- 1/2 tsp (3g) salt
- 1/2 cup (115g) unsalted butter, chilled and cubed
- 1 cup (100g) carrots, finely grated
- 1/2 cup (60g) pecans, finely chopped
- 1/2 cup (120ml) heavy cream
- 1 large (50g) egg
- 1 tsp (5ml) vanilla extract
- 4 oz (115g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 2 tbsp (30ml) milk
- 1/2 tsp (2.5ml) vanilla extract
Instructions:
- Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl until no clumps remain.
- Add the cubed cold butter to the dry ingredients. Use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps.
- Stir in the finely grated carrots and chopped pecans. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract, then pour into the flour mixture. Fold gently with a spatula until just combined.
- Turn the dough onto a floured surface and pat into an 8-inch disc. Cut into 8 equal wedges.
- Place wedges on a parchment-lined baking sheet and bake at 400°F (200°C) for 18-22 minutes until edges are golden brown.
- While scones cool, whisk together softened cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled scones.