The Best Carrot Raisin Walnut Scone Recipe - California Grown (2024)

For the scone:

• 1 ½ cup all purpose flour
• 1 ¼ cup almond flour
• 6 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 ½ teaspoon cinnamon
• ¾ teaspoon ginger
• ½ teaspoon clove
• ¼ teaspoon nutmeg
• 8 tablespoons butter, frozen and grated
• 1 ½ cup carrot, grated, with water squeezed out
• 1 cup raisins, packed heaping
• 1 cup walnuts, chopped
• ½ cup buttermilk
• 1 teaspoon vanilla paste or extract
• 1 egg
• 1 tablespoon heavy cream
• 2 tablespoons coarse turbinado sugar (sugar in the raw)

For the frosting:

• 2 ounces cream cheese, softened to room temperature
• 2 tablespoons heavy cream
• ⅓ cup powdered sugar
• ½ teaspoon vanilla paste or extract

• Preheat the oven to 400℉ (200℃). Line a baking sheet with parchment paper and coat with pan spray. Set aside.

• Place one stick (8 tablespoons) butter in the freezer for about 20 minutes.

• In a medium mixing bowl, whisk together all purpose flour, almond flour, sugar, salt, baking powder, baking soda, cinnamon, ginger, clove, and nutmeg. Remove the butter from the freezer and grate it into the flour mixture with the coarse side of a box grater. Using your hands, gently mix the flour and butter together.

• Use a box grater or food processor to shred the carrots. Then, in handful batches, place the shredded carrots in a clean kitchen towel or tea towel and squeeze as much water out of the carrots as you can. Discard the liquid.

• Add the carrots, walnuts, and raisins to the mixing bowl and continue mixing with your hands until everything is well distributed. Lightly whisk the buttermilk, egg, and vanilla together and pour it into the mixing bowl. Fold the dry ingredients into the wet ingredients just until combined, being careful not to overwork the dough.

• On a lightly floured surface, turn the dough out and knead it a few times to finish incorporating any dry bits that stuck to the bowl. Form the dough into a circle about 7-8 inches in diameter and 1 ½ inches thick. Cut into 8 pie shaped pieces and arrange on the prepared baking sheet about 2 inches apart.

• Place in freezer for 30 minutes.

• With a pastry brush, lightly coat the top of each scone with heavy cream, then sprinkle turbinado sugar on top of that.

• Bake for 15-20 minutes. Remove from the oven and let cool on a wire rack.

• While the scones are cooling off, whisk together the cream cheese, heavy cream, vanilla, and powdered sugar until smooth. Place in a small piping bag or in the corner of a resealable freezer bag and cut a small tip. Drizzle over scones and serve immediately.