Browned Butter Carrot Cake Scones #SpringSweetsWeek

Directions

1. Melt 3/4 cup of butter (for both scones and glaze) in a medium saucepan over medium-low heat. Simmer until it turns brown and nutty. Remove pan from the heat and pour 1/2 cup in a small covered heatproof bowl and place in refrigerator to solidify for at least 20 minutes. Transfer remaining browned butter*** to a medium heatproof bowl to stop the cooking. Set aside to cool at room temperature.
2. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
3. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, allspice, and salt; set aside.
4. Remove the chilled 1/2 cup browned butter from the refrigerator and cut into 1/2-inch cubes. Add to flour mixture, cutting in with a pastry cutter or two knivess until it looks like like semi-wet, clumpy sand. Some pea-sized butter clumps are okay; set bowl aside.
5. In a small bowl, whisk together the egg, Greek yogurt, and vanilla until smooth. Pour wet mixture over dry, and fold until just combined. Don’t overmix, dough will be shaggy; set aside.
6. Reusing the same small bowl from the wet ingredients, combine the shredded carrots, coconut, walnuts, and cinnamon chips**. Add to dough and fold in just until evenly distributed.
7. Sprinkle flour over a clean work surface. Knead dough into an 8-inch round and slice round into 8 equal-sized wedges. Transfer to prepared baking sheet and freeze for 30 minutes.
8. Preheat oven to 400 degrees F.
9. Brush the tops with heavy cream (or milk), sprinkle with coarse sugar, and bake for about 15-20 minutes, or until very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Allow to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.
10. While the scones cool, make the frosting. In the medium bowl with the remaining room temperature browned butter, add cream cheese and blend until creamy. Add vanilla extract and powdered sugar, whisking until the mixture comes together then add in 1 tablespoon of heavy cream (or milk), continuing to mix. Add a bit of powdered sugar or more heavy cream until you get the desired consistency.
11. Spread frosting over cooled scones and serve. Store leftovers in an airtight container in the refrigerator.