maple-glazed carrot spice scones

I’m a person of habit: I thrive on routine, and this carries over to my eating schedule as well. Every afternoon about 3:00 pm, I need a pick-me-up to carry me through the rest of the day. Caffeine is a must, along with a snack; one of these maple-glazed carrot spice scones would do nicely.

Maple-Glazed Carrot Spice Scones | Tutti Dolci

Flaky and filled with warming spices (cinnamon and nutmeg), the brown butter-maple glaze sets these scones apart from the rest. Fresh from the oven, these are mini bites of heaven – I’m already looking forward to tomorrow’s breakfast!

Maple-Glazed Carrot Spice Scones | Tutti Dolci

Maple-Glazed Carrot Spice Scones
2 cups self-rising flour*
1/3 cup brown sugar
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup chilled unsalted butter
1 cup grated carrots
6 Tbsp low-fat buttermilk
1 large egg
1/2 tsp vanilla extract

Glaze
1 Tbsp unsalted butter
1/2 cup powdered sugar, sifted
1 Tbsp maple syrup
1 1/2 Tbsp low-fat milk

Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Whisk together self-rising flour, sugar, baking soda, cinnamon, and nutmeg in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.

Fold carrots into flour mixture. Whisk together buttermilk, egg, and vanilla in a small bowl; add to flour mixture and fold in just until incorporated. Use a floured bench scraper to scrape dough out onto prepared baking sheet; use a lightly floured rolling pin to roll dough into an 8-by-10-inch rectangle. Score into 12 squares with floured bench scraper; score each square across the diagonal to create 24 triangles. Bake 12 to 14 minutes or until golden. Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges.

To prepare glaze, place butter in a small saucepan over medium heat. Cook, stirring constantly, until it foams, turns clear, and then turns a deep brown, about 6 minutes. Cool slightly. Sift powdered sugar into a small bowl; whisk in browned butter, maple syrup, and milk until smooth. Set rack with scones over a piece of wax paper and drizzle with glaze; let set before serving. Store leftovers in an airtight container at room temperature up to 2 days.

*Don’t have self-rising flour? Substitute 2 cups all-purpose flour plus 2 teaspoons baking powder and 1/4 teaspoon salt (and include the 1/2 teaspoon baking soda). Increase the buttermilk to 1/2 cup.

Yield – 24 mini scones (serving size: 1 scone)
Calories – 90
Carbs – 15

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Comments

  1. says

    I’ll start with the new look – Love it!!! The photos are larger (yay!). And I don’t have to tell you how much I adore grey. :)

    These scones are quite fetching too. I love the spicy kick of carrot cake, but never thought for channeling it into a scone. Brilliant!

  2. says

    These look and sound fantastic. I love how you took the classic carrot cake flavors and made them into a scone. The glaze sounds delightful too.

  3. says

    Laura, I swear. We are so similar! I need that afternoon coffee (and treat) as well! And I agree, these scones would do VERY nicely. So beautiful!

  4. says

    I think I’m going to call you “my brown butter friend”. Maybe that’s why I like you so much; you’re just a girl after my own heart. These scones sound amazingly, over the top, delicious but that brown butter maple icing is definitely the crowning glory, WOW!

  5. says

    Thanks for including the self-rising flour sub! We don’t have that here and I always have to look up the sub every time I use a recipe that calls for it.

    And browned butter maple glaze? Hmm. If I just had that I would be set. The scones are just a side item to me. 😉

  6. says

    Love your header. Is that new? And I’ve pinned and will be making these soon for a my knitting group (I go for the chit-chat…my knitting stinks!). They look fantastic!

  7. says

    Being a creature of habit definitely has its merits! I like your 3pm pick-me-up..I tend to wait too long between lunch and dinner and end up stuffing my face…an afternoon snack with one of these scones sounds wonderful! I love maple glazes and have never made one homemade…the whole thing sounds amazing!

  8. says

    Looks great over here. I agree, I need that afternoon pick-up or I’ll never make it through the rest of the day. I need these scones. Soon. Hope you have a great weekend.
    -Gina-

  9. says

    You and I have caffeine at the same time in the afternoon. That is about the time that I start to crave it if I haven’t remembered to prepare a cup of tea by that time. These scones would be the perfect accompaniment.

    Love the gray backdrop (one of my favorite colors)! :)

  10. Lora @cakeduchess says

    You know my snack time is around then as well. Too bad you aren’t a little bit closer I’d stop by to have a scone with you. Love these, Laura:)

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