Carrot Cake Scones

It’s a good way to shake up the fruit scone world.

CARROT CAKE SCONES

2 c. flour

5 T. cold unsalted butter (vegan or dairy)

1 T. baking powder

1 t. cinnamon

1/2 t. ground ginger

1/4 t. cloves

1/4 t. nutmeg

pinch salt

1/2 c. milk (vegan or dairy)

1/4 c. maple syrup

1/4 c. golden raisins

1/4 c. grated carrot

2 T. shredded or desiccated coconut

Cinnamon sugar for dusting prior to bake or vanilla glaze for after bake

Preheat oven to 375 degrees. Mix dry ingredients in a mixing bowl. Add cold butter in chunks. Mix with pastry blender or forks until butter breaks down into pea gravel size chunks. Add milk and maple syrup. Stir with wooden spoon until it just starts coming together. There should still be some flour floating around the edges of the bowl. Do not overmix. Add coconut, carrot, and raisins. Gently fold a couple times.

Lightly flour a work surface. Pour contents of bowl onto surface. Gently work into a scone log. About 9” long x 3'“ish inches wide. Go along length of log and gently flatten with heel of hand to about an inch thick. Use a bench knife to angle cut a row of alternating triangles along length of dough. You should get about 8 scones. Place on a parchment lined baking sheet. Dust with cinnamon sugar if you’d like. Bake for 15-20 min. or until lightly browned on ridges and bases. Scones should make a hollow thump when flicked.

Let cool a bit prior to glazing and/or putting in your face.