Hello friends! How was your weekend? Mine went super fast! I spent Saturday at a baby shower for a family member on Brandon’s side. There were 3 of us pregnant gals there! Lots of babies on the way! It is always fun to catch up with all of the wonderful women in his family and seeing all of that adorable baby stuff made me start to get even more excited for my upcoming baby showers. Trust me…I am well aware that babies aren’t all cutsie stuff and that there are all sorts of emotional ups and downs, sleep deprivation, and bodily functions…from the baby I mean! Despite all of that…I am still SO excited to meet our little girl.
With Easter coming up, we would usually have a packed day trying to celebrate at 3 different places. This year will look a little different. My grandpa isn’t doing very well and our time left with him is limited, so Brandon and I plan to spend Easter visiting with him. I am sad that he may not get to meet our baby girl. She will be his first great grandchild, so I am hoping she will cooperate and maybe give a few kicks that he can feel this weekend.
Keeping Easter and spring in mind, there are lots of gatherings and brunches ahead. Carrot cake always makes me think of this time of year so I decided to try to get those flavors into a scone that isn’t too sweet and is a great addition to any brunch or Easter meal. My carrot cake scones are back to the basics of carrot cake…no pineapple, no raisins, and no nuts. Just the sweetness of the carrots highlighted by warm spices and a delicious cream cheese icing. You could certainly mix in some raisins or nuts to this batter if you prefer a more complex carrot cake.
Making scones can seem intimidating but using the food processor takes all the fuss out of this recipe. People will think you slaved away baking when you just pulsed up some stuff in your food processor.
Bring these scones to your next gathering to impress your family and friends and change it up from the usual carrot cake. Have a wonderful day and happy baking!
- 2 cups gluten free flour (I prefer Beyond the Grain)
- ½ cup brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 stick unsalted butter, cubed
- 1 cup finely grated carrots (about 3 medium to large carrots)
- 1 egg
- ¼ cup + 2 tbsp milk
- 2 tsp vanilla extract
- 2 oz room temperature cream cheese
- 1 tbsp powdered sugar
- 1 tbsp maple syrup
- Preheat oven to 375 degrees.
- Cut stick of butter into cubes and place in the freezer while you are prepping other ingredients.
- Finely grate carrots using the food processor or a box grater. Measure out 1 cup and set aside.
- To the bowl of a food processor add flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt. Pulse until evenly combined.
- To a separate bowl, add egg, milk, and vanilla. Whisk to combine and set aside.
- Take the cold butter and add it to the food processor with the dry ingredients. Pulse a few times to start combining then process on high for 30 seconds or until course crumbs are formed.
- Add the wet ingredient mixture to the food processor. Process on high for 30-45 seconds until the dough starts coming together.
- Add grated carrot to the food processor and process 15-30 more seconds until carrots are distributed and dough comes together.
- Turn out the dough onto your counter or a cutting board. Use a small amount of flour for dusting.
- Press the dough into a 8-9 inch diameter circle.
- Cut into 8 triangles and use a spatula to help transfer the dough to a parchment-lined baking sheet.
- Bake for 18-20 minutes.
- Let cool before icing.
- Add room temperature cream cheese, powdered sugar, and maple syrup to a bowl and combine using a hand mixer until smooth. You can adjust the powdered sugar or maple syrup slightly if you want to adjust the consistency.
Store these scones in the fridge once they are iced due to the cream cheese.