CARROT CAKE SCONES | The Baker's Almanac скачать в хорошем качестве

CARROT CAKE SCONES | The Baker's Almanac

A unique spin on the classic Easter dessert, these Carrot Cake Scones are moist and flavorful! Packed with shredded carrots and spices, these scones make a delicious breakfast or dessert. MENTIONED IN THIS VIDEO » Pastry cutter: https://amzn.to/3bldf7K » Bench scraper: https://amzn.to/3aaKpFX » Box grater: https://amzn.to/3a9s4ZG Grab the full recipe here: https://bit.ly/2XBqduo » For more delicious baking recipes, visit: http://www.thebakersalmanac.com INGREDIENTS: Carrot Cake Scones: 2 1/2 cups all-purpose flour (320 g) 1/3 cup light brown sugar, packed (64 g) 2 teaspoons baking powder (6 g) 1/2 teaspoon salt (5 g) 1 teaspoon ground cinnamon (3 g) 1/4 teaspoon ground nutmeg (1 g) 3/4 teaspoon ground ginger (2g) 1/4 teaspoon ground cloves (1 g) 1 1/3 cups roughly grated carrot (133 g) 1/2 cup cold unsalted butter, cubed (113 g) 1 large egg (50 g) 3/4 cup heavy cream + extra for brushing (180 g) 1 1/2 teaspoon vanilla extract (6 g) Turbinado sugar, for sprinkling Cream Cheese Glaze: 4 oz cream cheese, softened 1/2 cup powdered sugar (60 g) 1 teaspoon vanilla extract (2 g) 3 tablespoons milk (45 g) INSTRUCTIONS: 1. Preheat the oven to 400°F (204.4°C). Line a sheet tray with parchment paper and set aside. 2. Make the scones: In a large bowl, whisk together the all-purpose flour, light brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and grated carrot. Then, use a pastry cutter or a fork to cut in the butter until the butter is about lentil-sized. In a separate bowl, whisk together the egg, 3/4 cup heavy cream, and vanilla extract. Add the liquids to the flour mixture and mix until just combined. 3. Transfer the dough to the parchment paper-lined sheet tray and pat into a circle. If the dough is sticky, sprinkle a bit of flour on the dough. Continue patting the dough until it is about an 8-inch disk. Then, use a bench scraper or knife to cut the circle into 8 wedges. Pull the wedges out a bit so that there is space in between each scone. 4. Freeze the scones for at least 30 minutes. This allows the gluten to relax and helps them firm up before baking. 5. After the 30 minutes, remove the scones from the freezer, then brush the tops with heavy cream. Sprinkle the tops liberally with turbinado sugar. 6. Bake the scones in the preheated oven for 25-28 minutes, or until they’re golden brown and a toothpick inserted in the middle of one comes out clean. 7. Make the cream cheese glaze: When the scones have just come out of the oven, whisk together the cream cheese, powdered sugar, vanilla extract, and milk. While they are still warm, drizzle the glaze over the scones and serve. 8. Wrap any leftovers in an airtight container, and store at room temperature for 2-3 days. STAY CONNECTED » Instagram:   / thebakersalmanac   » Facebook:   / thebakersalmanac   » Pinterest:   / thebakersalmanac   » LinkedIn:   / lesliehargett   » For more baking recipes, visit: http://thebakersalmanac.com/ VIDEO INFO » Camera - Sony Alpha a6000: https://amzn.to/2WVV5CT » Lightweight tripod: https://amzn.to/2SFW75o » Ring light: https://amzn.to/2SEpLrK » Music from Epidemic Sound: https://www.epidemicsound.com/ FTC: This video is not sponsored. Some links are affiliate links, meaning I make commissions on sales. However, all opinions are my own. ♡ Leslie