Easter is upon us and I wanted to make something where I could use carrots (because of the Easter Bunny of course). I didn’t want to make a carrot cake or cupcakes, so I came up with some carrot scones. They can be enjoyed with breakfast or after a light dinner with some coffee. Scones come in all different flavors and sizes. My mother in law loves scones; so when she got to try them and said that they were delicious, then I knew I had a great little recipe to share with you. I hope you enjoy.
2 cups all-purpose flour, plus a little more for dusting
1/2 cup sugar
2 teaspoons baking powder
1/2 of shredded carrots
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter, cut into little cubes
1 cup heavy cream
1/2 teaspoon of cinnamon
Honey for drizzling (optional)
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
In food processor, pulse together the flour, sugar, baking powder, cinnamon, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl and add carrots. Slowly stir in the cream until the mixture forms a dough. On a slighly floured work surface, roll out the dough into a 1/2 inch thick or so. Using a knife cut little triangles for the traditional scone look. Bake for 20 to 25 minutes or until the edges are golden brown. When done let cool for about 20 minutes or so (if you dare, haha)
Drizzle some honey on top when serving.