Sort ingredients
dan78
QR Code
Listen
Pdf
Preheat the oven to 350˚F.
In a large bowl, whisk together the flour, brown sugar, salt, baking powder, cinnamon, nutmeg and cloves.
Add in the grated carrots, raisins, coconut, nuts, and ginger, tossing to coat in the flour mixture.
In a separate medium bowl, whisk together the heavy cream, egg, and vanilla.
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.
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.
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.
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.
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.