Yield: 8 scones
- 1¾ cups unbleached, all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. finely ground sea salt
- 1/4 tsp. ground nutmeg
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup shredded carrot (about 1 medium carrot)
- 1/4 cup raisins
- 2 T. pure maple syrup
- 1/2 cup, plus 2 T. half-and-half or heavy cream
- 1/4 cup powdered sugar
- 1½ tsp. pure maple syrup
- 1 tsp. half-and-half or whole milk
- pinch of salt
Preheat oven to 400 degrees F.
Scones In medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg. Add butter and use pastry blender or two knives to work butter into dry ingredients until evenly distributed in pea-sized crumbles.
Stir in carrot and raisins. Add maple syrup. Slowly add half-and-half and stir until all ingredients are combined. Hand-knead dough gently in bowl and form into ball.
Transfer dough to greased baking sheet or baking sheet covered with silicone mat. Pat dough into circle, about 6½ inches in diameter.
Use knife or pastry cutter to cut circle into eight pie-shaped pieces. Bake scones for 17 to 20 minutes, until lightly browned and no longer doughy in center.
Let cool for 5 minutes. Use knife to retrace cuts you made before baking to release each slice. Transfer scones to cooling rack set over sheet of plastic wrap or baking sheet and let cool completely.
Glaze In small bowl, stir together powdered sugar, maple syrup, half-and-half and salt. Stir until smooth and thin enough to drizzle.
Drizzle glaze over scones, covering each equally. Let glaze dry, about 30 minutes, and serve.