Sourdough Carrot Cake Scones

Line a baking pan with a piece of parchment paper and set aside.
Whisk the flour, brown sugar, spices, baking powder, and salt together in a large mixing bowl.
Grate the carrots into the bowl and add the raisins. Toast and chop the pecans. add to the bowl, and toss all the dry ingredients together. Reserve some grated carrots and chopped pecans for optional topping.
250 g All-purpose Flour, 75 g Light Brown Sugar, 1 TBS Baking Powder, ½ tsp Kosher Salt, 1 tsp Ground Cinnamon, ½ tsp Nutmeg, ¼ tsp Ground Ginger, ¼ tsp Turmeric, 150 g Carrots, 80 g Golden Raisins, 72 g Pecans
In a liquid measuring cup or another bowl, whisk the wet ingredients.
1 Egg, 100 g Sourdough Discard, 1 tsp Vanilla Extract, 90 g Heavy Cream
Grate the frozen butter directly into the bowl of dry ingredients. Toss with a fork until the butter is coated in flour.
113 g Unsalted Butter
Pour the wet ingredients into the bowl of dry ingredients and use a fork to toss it all together.
The scone dough will be quite scraggly and dry at first, but should start to form large clumps. It's okay if floury spots remain.
Dump the scone dough out onto a clean countertop.
Using a bench scraper, bring the dough together into a mass as much as you can (it'll still be pretty dry but will come together as you continue to work it).
Cut the dough into quadrants (quarters) and stack them on top of each other. This will help create many flaky layers!
Use floured hands or your bench scraper to press down on the layers of dough back into a round mass. Repeat the cutting, stacking, and pressing down one more time and pat it down into an 8-inch round, about 1 ½ inches high. Only add more flour or heavy cream as necessary.
Then, use your bench scraper to cut the scones into 8 wedges.
Place your scones on the prepared baking sheet and place in the freezer for at least 30 minutes while you preheat the oven.*
Preheat the oven to 400ºF (204ºC).
When preheated, brush the tops of the scones with heavy cream and sprinkle raw sugar on top of the scones.
Bake for 23-25 minutes, or until the scones are dark golden brown.
Cool on a wire baking sheet as you make the cream cheese glaze.
2 TBS Raw Sugar
Add softened cream cheese and powdered sugar to a bowl and mix with a spoon. Then, slowly drizzle in heavy cream until you have a thick but pourable consistency.
Spoon or drizzle the glaze on top of the cooled scones, top with reserved grated carrots and chopped pecans, and enjoy!
44 g Cream Cheese, 100 g Powdered Sugar, 2 TBS Heavy Cream

Equipment

Ingredients

Sourdough Carrot Cake Scones

Cream Cheese Glaze

Instructions

Notes