Carrot Cake Scones

Making the Dough

• Prepare a large baking sheet with parchment, a silicone baking mat, or simply a light coating of cooking spray. Then, In a large mixing bowl, add both flours, brown sugar, baking powder, salt and spices. Whisk well to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas (it is okay if some larger ones remain, just don’t go too small).
• Add pumpkin puree and vanilla to the heavy cream and stir to combine.
• Add pumpkin-cream mixture to bowl and stir until combined into a shaggy dough. After the liquids have been added and mixed, try to form all of the dough together. If the dough does not all come together, and there are crumbs at the bottom of the bowl, then keep adding heavy cream in small increments until the crumbs comes together with the rest of the dough (the dough should still be shaggy looking – too much liquid will activate the gluten, so we don’t want that). When the dough all comes together into shaggy dough it is ready to be turned out onto a well-flour work surface.

Shaping, Cutting, and Resting

• Pat the dough to get it to form a smooth 6-7” disk, that is about 1” thick (Make sure every once in a while that you are ensuring that the dough isn’t sticking to your work surface). Using a bench scraper or a knife, cut the dough into 6-8 equal pieces. Then, transfer the wedges, spaced apart, onto the prepared baking sheet, and place into the refrigerator for at least 30 minutes. Preheat the oven to 400°F.

Baking the Scones

• Remove scones from the fridge, brush the tops with more heavy cream, and place into the preheated oven, and bake for about 20-22 minutes, or until turning golden brown. Transfer to a cooling rack and allow to cool completely before glazing.

Vanilla Glaze

• Add all of the ingredients to a medium mixing bowl, then whisk until smooth and combined. Spoon glaze over cooled scones, then sprinkle with some cinnamon and ground cloves.