You know what I did this past weekend? I took a nap. I did. This is interesting to you, no? The reason that I'm mentioning it is because I don't nap. I do keep the nightly bedtime schedule of a toddler, but I don't nap. Too many voices.
In my head - Laundry: "Fold me, woman!"
Floors: "Scrub me, woman!"
Literally - "Mommmmmm?" "Mommmmmmm?" "Mmmmooooommmmm! We're out of toilet paper...again! hhhheeelp."
You get the idea.
Anywho! I got a nap on Saturday. When I woke up, an hour or so later, my house was empty and quiet...no hubby, no kiddos. Hmmm? I started searching.
This is what I saw when I opened my front door.
Yikes! He's 8. He's my baby. WTH??!
Fortunately, little dude had not gone all Lizzy Borden on us. He was just helping out with some yard work, and very proud of himself, I might add.
Yeeeaahh. I need my kids to not swing axes.
Shall we talk about Carrot Cake Scones now? That's what you're here for, right? Sorry about the axe blabber.
I love math, don't you?
These scones were light, and actually, I didn't feel too guilty for eating them for breakfast. They contain carrots and raisins, after all. Fruits and veggies! Veggies and Fruits! I do think I'll leave the raisins out next time, but that's the only change I'll make.
So here they are! Make some soon!
Carrot Cake Scones
by Brandy's Baking
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Ingredients (12 - 3" Round Scones)
- 3 cups flour
- 2/3 cup sugar
- 1/2 tsp salt
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 Tbsp orange (or lemon) zest
- 1/2 cup ground walnuts
- 1/2 cup unsalted butter, cold and cut into chunks
- 1 cup buttermilk
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1 cup shredded carrots
- 1/2 cup golden raisins
- 1/2 cup or 4 oz. cream cheese, softened
- 1 1/2 - 2 cups confectioners' sugar
- 1 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
InstructionsMake the Scones:
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange (or lemon) zest, and walnuts; pulse until blended. Add butter and pulse until mixture is coarse and grainy. Turn out mixture into a large bowl. Make a well in the center and stir in buttermilk, egg and vanilla. Stir gently with a fork to make a soft dough; then fold in carrots and raisins. Let mixture rest for 5 minutes.
Lightly flour a work surface and pat or press dough to a 3/4" thickness. Use a 3" round biscuit/ cookie cutter to cut 12 scones. Place scones on prepared baking sheet. Bake about 15 to 20 minutes or until lightly browned. Cool completely on a wire rack.Make the Glaze:
Place all glaze ingredients into the bowl of a food processor. Process to make a smooth glaze. When scones are completely cool, spread generously with glaze.Source: A Passion for Baking by Marcy Goldman
This post is linked to: Totally Tasty Tuesdays
Sweet Tooth Friday
Sweets for a Saturday
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