Saturday, June 5, 2010

Carrot Cake Scones

The girls and I decided that while the boys were out playing golf at an early tee time, we were going to enjoy a lovely little brunch before making our way to the pool to soak up the sun. Did I mention it's about 101 degrees here now?

Brunch is such a wonderful meal. It's really under-appreciated if you ask me.. If I had my way I think every weekend would be spent with at least one brunch involved. What do you think? Thoughts on brunch?

I have been eyeing these Carrot Cake Scones for a few weeks now and a Saturday brunch with the ladies seemed a perfect opportunity to finally try em out. The other thing I like about scones, other than their fantastic taste, is the ease in preparation- I love the fact that the majority of the prep takes place in a food processor.

Carrot Cake Scones 
Recipe from A Passion for Baking by Marcy Goldman
Oven: 400 Bake time: 15-20 minutes
Makes 12 large scones or 24 mini

1 1/2 cup AP flour
1 1/2 cup white whole wheat flour (or you can use 3 cups AP)
2/3 cup sugar
1/2 tsp salt
1 TBS baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1 TBS orange zest
1/2 cup ground walnuts
1/2 cup unsalted butter, cubed
1 cup buttermilk
1 large egg
1 1/2 tsp vanilla extract
1 cup shredded carrots
1/2 cup raisins

Preheat oven to 400.
In a food processor, add flours, sugar, salt, baking powder, baking soda, cinnamon, ground walnuts, and orange zest- blend briefly.
Add cubes of butter and pulse until grainy texture is reached.

Turn out mixture into a large bowl, making a well in the center.
Add buttermilk, egg and vanilla into the well and mix softly with a fork until combined.
Fold in shredded carrots and raisins. Let sit for 5 minutes.
Transfer dough to lightly floured surface and press out dough into 3/4 inch thickness. Use a round cookie cutter or biscuit cutter and cut out scones. Place on prepared, parchment paper lined, baking sheet.

Bake for 15-20 minutes, until lightly browned. Transfer to cooling rack.

Cream Cheese Glaze
1/2 cup or 4 oz cream cheese, softened
1 1/2 to 2 cups powdered sugar
1 tsp cinnamon
1 tsp vanilla extract

Make cream cheese glaze- place cream cheese, powdered sugar, cinnamon and vanilla in food processor and pulse until smooth consistency is reached. When scones have cooled, spread cream cheese glaze over top.

These scrumptious scones set the tone for a wonderful afternoon spent at some local vineyards in Central Texas. If you're ever near Lampasas make sure to stop by Texas Legato Vineyard and try one of their Wine-o-Ritas!

Happy Baking!