Carrot Cake Scones

Ingredients

• 2 cups all-purpose flour
• 1/3 cup packed light brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 1/2 cup salted butter, chilled and cubed
• 1 cup buttermilk
• 1/2 cup shredded carrot
• 1/3 cup raisins
• 2/3 cup icing sugar
• 1 tbsp fresh lemon juice

Directions

1. Preheat oven to 425°F.
2. Combine flour, brown sugar, baking powder, baking soda, cinnamon, salt, ginger, nutmeg and cloves in a bowl. 
3. Cut in butter with a pastry blender until mixture is crumbly.
4. Add buttermilk, carrot and raisins and stir just until combined. Dough will be soft.
5. Turn dough out onto a lightly floured surface. Knead dough gently 5 times.
6. Roll out dough into a 7x9 inch rectangle. Using a knife, cut dough into 12 pieces.
7. Place pieces on a parchment paper-lined rimmed baking sheet. Bake until golden brown, about 15 – 20 minutes. Let scones stand for 10 minutes on baking sheet.
8. Remove from baking sheet and cool completely on a rack.
9. To prepare glaze, combine icing sugar and lemon juice in a small bowl until smooth. Drizzle scones with glaze. Let stand 5 minutes before serving.