Carrot Cake Scones with cream cheese drizzle

These scones would make a delicious accompaniment to an Easter brunch. The scones themselves are not especially sweet but the cream cheese icing makes them a treat any time of day.

2 1/2 cup all purpose flour
1/3 cup white sugar
4 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 cup butter straight from fridge
2 oz cream cheese 1/4 of a block
2 eggs
1 tsp vanilla extract
2/3 cup milk
1 1/4 cup shredded carrot
1/4 cup walnuts, chopped
Cream Cheese Drizzle
1 oz cream cheese
1/4 cup powdered sugar
1 dash vanilla extract

In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder salt and cinnamon
In a small bowl, beat together eggs, vanilla and milk.
Cut in the butter into the dry ingredients.  You can use a pastry cutter or two knives.  We recommend using butter from the fridge or even placing in the freezer for a few minutes and then use a large cheese grater to grate the butter into small pieces. This can also be done with the cream cheese.  You can cut the cream cheese into little cubes, or use the grater.  It will get mushy by the end but you can just mix in the little bits to disperse.

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