Ingredients:
- Scones: flour (2 & 1/3 cups), brown sugar (1/4 cup), baking powder (2 & 1/2 tsp), salt (3/4 tsp), spices (cinnamon 1 & 1/4 tsp, ginger & nutmeg 1/4 tsp each), unsalted butter (1/2 cup, frozen), carrots (3/4 cup shredded), whole milk or cream (1/2 cup, cold), 1 egg, vanilla extract (1 & 1/2 tsp), optional coarse sugar for topping.
- Frosting: cream cheese (1.5 oz, room temp), unsalted butter (2 tbsp, room temp), dulce de leche (2 tbsp), powdered sugar (3/4 cup, sifted).
Procedure:
- Scones: Line baking sheet with parchment. Grate frozen butter and set aside. Combine dry ingredients, then add butter until pea-sized crumbs form. Mix in carrots and refrigerate.
- Mix wet ingredients in another bowl, then pour over dry mix. Shape on floured surface, cut into 9 squares or 8 triangles. Chill for 30 mins.
- Preheat oven to 400°F. Brush scones with milk/cream and sprinkle sugar. Bake 18-22 mins until golden.
- Frosting: Cream together cheese and butter. Add dulce de leche. Slowly mix in sifted sugar. Drizzle on cooled scones.
Notes:
- Adjust sugar in scones if skipping frosting.
- Pre-freeze butter, or use cold diced butter.
- Optional: Add 1/4 cup nuts or raisins.
- Adjust frosting consistency with sugar.
- Best consumed day of making. Store unfrosted scones at room temp, frosting in fridge. Can freeze scones up to 3 months without frosting.
This simplifies the process while retaining the essential information for making the scones and frosting.
