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.
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
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
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