Carrot Cake Scone with Maple Pecan Glaze

Carrot Cake Scone with Maple Pecan Glaze

• 4 cups flour
• 1/2 cup sugar (I prefer sucanat as it is less refined than white or brown sugar. Another great option is dried maple syrup which works as a dried sugar for baking- available through Frontier Co op online)
• 1/3 cup maple syrup or honey
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 1/2 tsp ginger
• pinch of nutmeg
• pinch of cloves
• 1/2 cup chopped walnuts
• 1 cup shredded carrots
• 1 1/8 cup buttermilk or 1/2 cup sour cream and 1/2 cup milk
• 2 eggs beaten
• 1 stick butter cold and chopped into small pieces

Maple Pecan Glaze: Combine together

• 1 cup powdered sugar
• 1/2 cup chopped pecans
• 2 T maple syrup
• 1 tsp maple extract (optional)
• 1/2 T whole milk or cream

1. Preheat oven to 375
2. Combine dry ingredients and work in chopped butter until completely combined in. In a separate bowl combine wet ingredients. Mix wet into dry. Form into scones ( round or triangular) and bake for 15-20 minutes until done- baking times vary on size of scone and oven temp. Let cool completely before pouring on glaze. Enjoy!