Carrot Cake Scones with Cream Cheese

cook 30 mins
  • 200 g (7 oz) self-raising flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • pinch of salt
  • 50 g (2 oz) butter, plus extra for greasing
  • 25 g (1 oz) caster sugar
  • 50 g (2 oz) carrot, peeled and finely grated
  • 50 g (2 oz) raisins
  • 1 teaspoon finely grated orange rind
  • 2–3 tablespoons milk, plus extra for brushing
  • 150 g (5 oz) cream cheese
  • 3 tablespoons icing sugar, sifted
  • 1 teaspoon vanilla extract (optional)
  • Preheat the oven to 220°C (425°F), Gas Mark 7, and lightly grease a baking sheet. Mix the flour in a bowl with the ground spices and salt. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar. Stir in the grated carrot, raisins and orange rind, then add enough milk to make a soft dough.
  • Knead very lightly on a lightly floured surface, then pat flat to a thickness of 1.5 cm (3/4 inch). Cut into about 8 triangles, using up any remaining dough to make more scones. Place on the prepared baking sheet and brush with a little milk. Cook in the preheated oven for about 12 minutes, until risen and golden.
  • Meanwhile, make the filling. Beat the cream cheese in a bowl with the icing sugar and vanilla extract, if using, until smooth. Set aside.
  • Remove the scones from the oven and cool slightly on a wire rack. Split the warm scones in half, spread cream cheese on one half, then reassemble and serve.
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