Carrot Cake Scones

Carrot Cake Scones

These carrot cake scones are loaded with all of the good stuff – plenty of shredded carrots, coconut, pecans, raisins and some candied ginger for a fiery kick. Finished with a tangy cream cheese glaze, these scones are not too sweet and they're perfect for breakfast.

Ingredients:
2 ¼ cups all-purpose flour
¼ cup light brown sugar
½ tsp salt
1 tbsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp cloves
1 cup grated carrots
½ cup raisins
½ cup shredded sweetened coconut
½ cup chopped nuts (we used pecans)
3 tbsp crystallized ginger, finely chopped (optional)
½ cup heavy cream + more for brushing the scones
1 large egg
1 ½ teaspoons vanilla extract
½ cup unsalted butter, frozen
Optional: 2 tablespoons coarse (turbinado) sugar for
topping
Cream cheese glaze recipe follows:

Directions: 
Preheat the oven to 350˚F. In a large bowl. whisk
together the flour, brown sugar, salt, baking powder,
cinnamon, nutmeg and cloves.

Add in the grated carrots, raisins, coconut, nuts, and
ginger, tossing to coat in the flour mixture.

In a separate medium bowl, whisk together the heavy
cream, egg, and vanilla.

Using a box grater, grate the frozen butter into the
bowl with the flour mixture. Gently work the
ingredients together with a spatula or your hands so
butter is evenly distributed, but don’t over-mix.

Add in the heavy cream mixture and gently mix just
until a shaggy dough forms. Avoid over-mixing – you
should still be able to see the butter pieces throughout
the dough.

Transfer the dough to a clean, lightly floured surface.
Using floured hands, shape the dough into a roughly
10-inch disk. Using a sharp knife or bench scraper, cut
the dough into 8 triangle wedges.

Transfer the scones to a parchment paper-lined baking
sheet. Place the scones in the freezer for 15 minutes,
or in the refrigerator for 30 minutes to chill.

Before baking, brush the tops with more heavy cream,
then sprinkle with coarse sugar. Bake for 20-25
minutes, until light golden brown on top.

Cream Cheese Glaze (optional):

1 tablespoon cream cheese, softened to room temp
1 tablespoon unsalted butter, softened to room temp
1/2 cup powdered sugar
2 tablespoons heavy cream

Mix ingredients until you have a lump free glaze.

Butterhorn Cookies With Nutella Filling

Butterhorn Cookies with Nutella Filling 

Bake a big batch of irresistible Butterhorn Cookies with Nutella® filling! These flaky pastries are crowd-pleasers, ideal for parties and celebrations!
Ingredients:
2 ¼ teaspoon active dry yeast 8 grams
1 teaspoon granulated sugar
½ cup milk lukewarm
4 eggs room temperature
4 tablespoons granulated sugar
1 cup butter room temperature, 226 grams, 2 sticks
1 cup vegetable shortening room temperature, 190 grams
¼ teaspoon salt
1 teaspoon vanilla extract pure
5½-6 cups all-purpose flour 780- 850 grams, sifted
Hazelnut nut spread example: Nutella®

Egg Wash Glaze:

1 egg lightly beaten
1 teaspoon milk
3-4 tablespoons turbinado sugar for sprinkling

Directions
In a small dish, combine the yeast with 1 teaspoon of sugar.
Add the warm milk and stir.  Set aside for about 5 minutes.

Meanwhile, in a large mixing bowl (of electric stand mixer) whisk the eggs, at medium speed for about 2 minutes.  Add the sugar and continue to whisk for another 2 minutes or so.

Switch to paddle attachment; add the butter, shortening, salt and vanilla extract.  Mix on medium speed until well combined.

Add the yeast mixture and mix until well combined.

Add 5½ to 6 cups (780-850 grams) of all-purpose flour to this mixture. Using the hook attachment, knead for approximately 5 to 8 minutes or until the dough pulls away from the sides of the bowl.

Divide the dough into 18 balls (each weighing about 90 grams).
Place the dough balls in an airtight container, and refrigerate overnight (or up to 24 hours).

Preheat the oven to 350℉ (175℃).  Line baking sheet with parchment paper.
Working with one ball of dough at a time, place it between two sheets of parchment paper and roll out the dough to an 8-inch round, about ⅛ of an inch thick.  With a pastry cutter, cut the dough into eights (first cut it in half, then in quarters and then in eighths).

To begin, place ½ teaspoon of Nutella® on the wide ends of each alternating wedge and spread it thinly toward the tip. Roll each of the 4 triangles up from the wide end to the pointed end, forming a crescent shape.  Repeat this process with another ball of dough.

Brush the tops of the cookies with the egg wash and sprinkle with turbinado (coarse) sugar.

Bake, in batches, for 10-12 minutes or until bottoms are lightly browned. Rotate the pans as necessary to bake evenly. 

Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.  Yield  144 cookies. 

Notes

Chill the dough: After preparing it, it's important to let it chill in the refrigerator overnight before rolling it out. This will help the dough firm up and make it easier to work with.

Don't overfill the cookies: While filling them with as much Nutella as possible may be tempting, be careful not to overfill them. Too much filling can cause the filling to ooze out, making a mess.

Place the seam side down: When placing the rolled-up croissant cookies on the baking sheet, place the seam side down. This will help the cookies maintain their shape and prevent them from unrolling during baking. It will also help the Nutella filling stay inside the cookie and not leak onto the baking sheet.