Carrot cake is one of the most unique and flavorful cake variations available. Its spicy nature is perfect for fall with its cinnamon, nutmeg, and cardamom spices; however, it is one of those deserts that seems to only be enjoyed around spring time, specifically Easter. As the summer moves on, this delicious desert gets forgotten and pushed aside for other cake flavors until that time of year comes around again.
We at Plum Deluxe believe that these types of exquisite dishes shouldn’t be relegated to a single time of year but celebrated often. That's why we think the unique and heartwarming flavors of these wonderful Carrot Cake Scones are a treasure to enjoy throughout the year.
This recipe combines the decadent flavors of a vibrant cake with the convenience of simple scones, making it easy to enjoy the amazing flavor of carrot cake all year round. Additionally, this recipe contains less sugar than a typical cake, making it a little better for our health.
These scones come out softer than most scones, but not so soft that they are cakey. They have a great texture that makes them a lovely accompaniment to a cup of hot tea. Because of the spicy nature of this scone, a strong black tea like Royale Black, Breakfast In Bed, or Pumpkin Spice would make a great combination.
Whether these scones are enjoyed for a quick breakfast, afternoon tea, or an evening snack, you will not be disappointed.
Carrot Cake Scones
Ingredients:
- 2 cups whole wheat flour
- 1/4 cup light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground all-spice
- 1/8 teaspoon ground cloves
- 1/2 cup (1 stick) unsalted butter, cold and diced
- 3/4 cup heavy cream, plus 1/4 cup for brushing
- 1 cup finely shredded carrots
- 2 tablespoons honey
- Preheat oven to 350 degrees.
- In a large bowl, sift together the flour, brown sugar, salt, and spices.
- Add the butter, and with your hands mix it into the flour until a course crumbly mixture forms.
- Use a rubber spatula to fold in the carrot until well mixed.
- Add the cream and stir well to combine, until a sticky ball of dough is formed.
- Move the dough to a lightly floured surface and hand knead it for a few minutes. Form the dough into a large circle about 3/4 inch thick and place it on a parchment-lined baking sheet.
- With a floured butter knife, cut the dough into 8 to 10 triangles. Place the tray in the oven and bake for 30 minutes or until golden brown.
- Allow to cool for 5 minutes.
- Drizzle with honey and serve.
