Brown Butter Carrot Scones Recipe: I’ve made banana bread and now scones that taste like carrot cake, but I haven’t made a real carrot cake yet. Since carrot cake is my favorite, it will have to be the best carrot cake ever when it comes out. I’m just not ready for the job yet. While you wait, I got your breakfast, tea, and coffee treat! These brown butter scones are what this recipe is based on. I didn’t change much, but I did add a lot of carrots and spices for carrot cake.
Brown Butter Carrot Scones Recipe
Ingredients
Carrot Scones
- 180 g or 1 ½ sticks butter
- 300 g or 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- ¾ tsp fine sea salt
- 50 g or ¼ cup brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp ground ginger
- 170 g shredded carrot about 4 thin ones, about 1 cup
- 1 large egg
- 120 g or ½ cup heavy cream
- ⅓ cup chopped pistachios pecans or walnuts
- up to 2/3 cup coconut chips optional
Cream cheese glaze
- 120 g or 1 cup powdered sugar preferably made with tapioca starch
- 3 tablespoons spreadable cream cheese whipped or regular
- 2-3 tablespoons heavy cream
- 1 tsp pure vanilla extract
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How to make it
- Put the butter in a pan and heat it over medium-low. Stir the food often while cooking until the butter melts. In the end, the butter should have a lot of dark brown bits on the bottom, but not black ones. Move to a heat-safe bowl and put in the freezer until solid after it stops making noise. It should stay cold until you need it for the dough.
- Mix the flour, baking powder, salt, brown sugar, and spices together in a large bowl using a whisk. Along with the heavy cream, whisk the egg in a different bowl. Get the browned butter out of the pan and cut it up if it’s still solid. Take a pastry cutter and cut the butter into pieces about the size of kidney and black beans. Then add the butter to the dry ingredients.
- Put in the nuts and carrots, and then use your hands to mix everything together. Add the egg mix and use a rubber spatula to mix the dough. To bring the dough together, fold it over on itself a few times and squeeze it into a ball that doesn’t have any shape. Cover the work surface with flour and roll the dough out into a 13-by-10-inch rectangle.
- First fold it in half, and then pat it out again. It can be cut in half down the middle with a bench scraper. Then, cut each smaller rectangle in half again. There will be four almost squares for you. Cut them in half across the diagonal to make 8 triangles. Place the scones on a baking sheet that has been lined with parchment paper.
- Put them in the freezer for ten minutes at least. Put them in a container that won’t let air in and put it in the freezer overnight. You can bake them from frozen in the morning. Warm the oven up to 400 F.
- Brush the scones with heavy cream or milk and then sprinkle them with granulated sugar. The less fine the sugar, the better the crunch. Organic or turbinado sugar works well here.
- For about 20 minutes, or until the edges are golden, bake the scones. If you want to glaze them, wait until they are cool and then mix the glaze ingredients together with a whisk. If you think the glaze is too thin, add more powdered sugar. If you think it’s too thick, add more heavy cream. Pour it over the scones and top them with more chopped nuts if you want.
Nutrition
- Serving Size: 1 scone
- Calories: 335
- Sugar: 10.6 g
- Sodium: 128.8 mg
- Fat: 14.8 g
- Carbohydrates: 45.1 g
- Protein: 6.1 g
- Cholesterol: 59.8 mg