Carrot Cake Scones

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In 'a passion for baking' by marcy goldman

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Steps

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Preheat oven to 400.

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Stack two baking sheets together and line the top sheet with parchment paper.

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Arrange oven rack to upper third position.

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In a food processor , add flour , sugar , salt , baking powder , baking soda , cinnamon , orange zest , and walnuts.

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Blend briefly.

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Add in butter and pulse to make a coarse , grainy mixture.

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Turn out into a large bowl.

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Make a well in center and stir in buttermilk , egg , and vanilla.

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Stir with a fork to make a soft batter , then fold in the carrots and raisins.

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Let rest 5 minutes.

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Pat or press out dough to 3 / 4-inch thickness on a floured work surface.

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Cut into 3-inch rounds.

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Place on prepared baking sheets.

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Bake until lightly browned , 15-20 minutes.

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Cool scones on a wire rack.

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Meanwhile , make glaze--place cream cheese , powdered , sugar , lemon juice , and vanilla in clean food processor.

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Process to make a smooth glaze.

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When scones are completely cooled , spread generously with cream cheese glaze.

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Top with toasted coconut .

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Ingredients

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all-purpose flour, sugar, salt, baking powder, baking soda, ground cinnamon, orange zest, ground walnuts, unsalted butter, buttermilk, egg, pure vanilla extract, carrot, golden raisin, cream cheese, powdered sugar, fresh lemon juice, coconut