Spiced Carrot Pecan Scones
Recipe by Mari Loewen, styling by Carol Dudar, and photography by Paula Wilson.
I had these in New York at Librea Bakery and they were amazing.
Ingredients
2½ cups (320g) all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cardamom (plus extra for garnish)
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon salt
½ cup (100g) granulated sugar
½ cup (1 stick) unsalted butter, cold and cubed
1 cup (100g) finely grated fresh carrots
½ cup (60g) chopped pecans
⅓ cup (80ml) heavy cream
1 large egg
1 teaspoon vanilla extract
For the Carrot-Ginger Glaze:
½ cup (60g) powdered sugar
1 tablespoon freshly squeezed carrot juice
½ teaspoon freshly grated ginger
1–2 teaspoons milk or water (as needed for consistency)
Method
Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, ground cardamom, cinnamon, ground ginger, salt, and sugar.
Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Add Carrots and Pecans: Stir in the grated carrots and chopped pecans until evenly distributed.
Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Do not overmix.
Shape the Dough: Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together. Pat the dough into a 1-inch thick circle.
Cut Scones: Using a sharp knife, cut the circle into 8 equal wedges. Place the wedges onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 18–20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool on a wire rack.
Prepare Glaze: In a small bowl, whisk together the powdered sugar, carrot juice, and grated ginger. Add milk or water a teaspoon at a time until the glaze reaches your desired consistency.
Glaze Scones: Once the scones have cooled slightly, drizzle the carrot-ginger glaze over the top. Finish with a light sprinkle of ground cardamom for added aroma and flavour.
