Carrot Cake Scones
1-Preheat the oven to 350˚F/180˚C: Preheat the oven to 350˚F/180˚C.
2-In a large bowl, whisk together the: In a large bowl, whisk together the flour, brown sugar, salt, baking powder, cinnamon, nutmeg and cloves.
3-Add in the grated carrots, raisins, coconut,: Add in the grated carrots, raisins, coconut, nuts, and ginger, tossing to coat in the flour mixture.
4-In a separate medium bowl, whisk together: In a separate medium bowl, whisk together the heavy cream, egg, and vanilla.
5-Using a box grater, grate the frozen: Using a box grater, grate the frozen butter into the bowl with the flour mixture. Gently work the ingredients together with a spatula or your hands so butter is evenly distributed, but don’t over-mix.
6-Add in the heavy cream mixture and: Add in the heavy cream mixture and gently mix just until a shaggy dough forms. Avoid over-mixing – you should still be able to see the butter pieces throughout the dough.
7-Transfer the dough to a clean, lightly: Transfer the dough to a clean, lightly floured surface. Using floured hands, shape the dough into a roughly 10-inch disk. Using a sharp knife or bench scraper, cut the dough into 8 triangle wedges.
8-Transfer the scones to a parchment paper-lined: Transfer the scones to a parchment paper-lined baking sheet. Place the scones in the freezer for 15 minutes, or in the refrigerator for 30 minutes to chill.
9-Before baking, brush the tops with more: Before baking, brush the tops with more heavy cream, then sprinkle with coarse sugar. Bake for 20-25 minutes, until light golden brown on top.
10-To make the cream cheese glaze, whisk: To make the cream cheese glaze, whisk or beat all ingredients together until you have a smooth, pourable consistency. Let the scones cool before drizzling the glaze on top.