Carrot Cake Scones
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Broma Bakery · by Sarah Fennel★ 4.0

Carrot Cake Scones

NUTRITION · PER SERVING33M COOK
CAL 25%·PRO 16%
CARBS 67G55% OF CAL
6G FIBER0G ADDED0G INTRINSIC21G OTHER39G TOTAL SUGAR
FAT 23G42% OF CAL
12G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender scones with carrot cake flavors including cinnamon, ginger, and nutmeg. Studded with walnuts, raisins, and coconut, with a cream cheese frosting.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 cup white whole wheat pastry flour
  • 1 cup all purpose flour
  • 1/4 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 ground nutmeg
  • 6 tablespoons cold, unsalted butter, cut into small cubes
  • 1 cup grated carrot
  • 1/3 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1-2 tablespoons whole milk, for brushing
  • turbinado sugar, for sprinkling
  • 1 1/2 cups powdered sugar
  • 2 oz cream cheese, room temperature
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup toasted shredded coconut
PREP
15M
SODIUM
209MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.