Carrot Cake Scones with Cream Cheese Frosting
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Unsalted Butter: 6 tablespoons (85g) unsalted butter, cold; cut into pieces
- Heavy Cream: 1/2 cup (113g) heavy cream, cold; plus more for brushing on top
- Light Brown Sugar: 1/2 cup (106g) light brown sugar, packed
- Coarse Sparkling Sugar: coarse sparkling sugar, for sprinkling; optional*
- Cream Cheese: 4 ounces (113g) cream cheese, at room temperature
- Unsalted Butter: 4 tablespoons (57g) unsalted butter, at room temperature
Preheat the oven to 400°F. Spread the pecans on a rimmed baking sheet, and bake until golden, shaking the pan occasionally, 6 to 8 minutes. Transfer the pecans to a work surface to cool, then finely chop them.
Visual cue
until golden, shaking the pan occasionally, 6 to 8 minutes.
Step help
Watch for
400°F
6 to 8 minutes
until golden, shaking the pan occasionally, 6 to 8 minutes.
Keep in mind
Source holding instruction
Preheat the oven to 400°F. Spread the pecans on a rimmed baking sheet, and bake until golden, shaking the pan occasionally, 6 to 8 minutes. Transfer the pecans to a work surface to cool, then finely chop them.
Source
Carrot Cake Scones with Cream Cheese Frosting
Carrot Cake Scones with Cream Cheese Frosting
Carrot Cake Scones with Cream Cheese Frosting
References
This step uses
- 2/3 cup (75g) pecans
Full ingredient reference
- 2/3 cup (75g) pecans
- 2 medium (142g) carrots
- 2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon table salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 6 tablespoons (85g) unsalted butter, cold; cut into pieces
cold; cut into pieces
- 2 tablespoons (18g) King Arthur Cinnamon Sweet Bits
- 1 large egg
- 1/2 cup (113g) heavy cream, cold; plus more for brushing on top
cold; plus more for brushing on top
- 1/2 cup (106g) light brown sugar, packed
packed
- coarse sparkling sugar, for sprinkling; optional*
for sprinkling; optional*
- 4 ounces (113g) cream cheese, at room temperature
at room temperature
- 4 tablespoons (57g) unsalted butter, at room temperature
at room temperature
- 1/2 cup (57g) confectioners' sugar, sifted
sifted
- 1 to 2 teaspoons heavy cream
- pinch of table salt