Easter Festivity

Carrot Cake Scones

Makes 16

Enjoy the delicious combination of spices, carrots, raisins, and pecans as the classic springtime dessert is reimagined as a scone and served with a cream cheese spread, of course.

3 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground allspice
½ cup cold unsalted butter, cubed
1 cup finely grated carrot
⅓ cup golden raisins
⅓ cup chopped pecans
1 cup cold heavy whipping cream
1 large egg, lightly beaten

• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, ginger, and allspice. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Cover and freeze for 15 minutes. Add carrot, raisins, and pecans, stirring until combined. Add cold cream to flour mixture, stirring and folding until a dough begins to form.

• Turn out dough onto a heavily floured surface. Using well-floured hands, knead gently until smooth by patting dough and folding it in half, 10 to 15 times. Pat out dough to a ¾-inch thickness. Using 2-inch round cutter dipped in flour, cut 16 scones from dough, rerolling scraps as necessary. Place scones approximately 1½ inches apart on prepared baking sheet. Freeze for 15 minutes.

• Brush tops of cold scones with beaten egg.