Carrot Cake Scones

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Carrot Cake Scones

Adapted from: http://www.thekitchenmagpie.com/carrot-cake-scones

Typically scones are dry, these however are not. They are moist just like carrot cake would be, so if you're looking for a more traditional scone, these may not be what you're looking for. That being said, they are very good, lots of flavor, and convenient.

Also, this is one of those recipes where you need to read through it first. I made the mistake of not doing that, and adding baking powder at the wrong spot and ended up having to play around and kinda guess how to remedy the mistake. It worked out pretty good, and I fully advocate experimenting in cooking and baking- obviously, but it needs to be more of an educated guess as to how it will all work out. So in the original recipe, you have to add the Baking Soda to the greek yogurt and have it "poof" or fluff up. I added to the dry ingredients. stupid. But then I also added it to the greek yogurt so it went poof. Baking soda is meant to make the thinks you bake get more airy, so I knew having extra would allow me to add more wet ingredients, or heavy ingredients. I love a very carrot-y flavor, so I added an extra 1/4 cup of carrots, and 2 Tbs honey to the original recipe and they turned out very moist and delicious. The take home message though is read through recipes prior to diving head first into it.

Ingredients: 

1 cup of Greek yogurt
1 tsp baking soda (into greek yogurt) + 1 tsp into dry ingredients
4 cups of flour
1 cup of white sugar
1 cup of raisins- optional, I used chocolate covered raisins and they were good too
1 cup shredded carrots
1 cup of cold margarine or butter
1 egg
2 tsp baking powder
1 tsp salt
4 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves


Directions: 


1. Preheat oven to 350 degrees, and line a baking sheet with parchment paper or cooking spray.
2. Mix together all dry ingredients, including spices, flour, sugar, baking powder and 1 tsp of baking soda.
3. Cut in the cold butter- make sure it is cold- into the dry ingredients. Do this by slicing the butter in small chunks into the dry ingredients.
4. in separate bowl mix together the 1 cup of greek yogurt with the other tsp of baking soda, and stir so that it beings to 'poof'. Next beat the egg and add it to the greek yogurt. Add the Mixture to the dry ingredients, and then add the honey. 
5. mix dough. This will be tough, so I just used my hands, since the dough is pretty thick. Refrigerate the dough for about 30 mins to 1 hour. This part isn't totally necessary, but I think it helps the scones to hold their crisp clean edges when baking. 
6. cut the dough into 3 large sections, pat each third into a large ball and flatten into a pancake like shape, and cut each round into 6 pieces. Place the pieces on the baking sheet and bake for approximately 20 minutes. 
7. allow to cool completely (i'm impatient and didn't and my frosting melted) and then frost or ice. Cream cheese frosting goes very well with these, or if your not a frosting person, sprinkling with cinnamon sugar about 3 minutes before coming out of the oven would be good too. 

Makes 18 large scones. 


Enjoy!