Carrot Cake Scones w/ Brown Butter Maple Glaze

In a mixing bowl, whisk together the flour, salt, sugar, baking powder and all of the spices.

In a separate mixing bowl whisk the egg, heavy cream and vanilla extract.

Add the grated carrots and butter to the flour mixture and mix to just combine.

Make a well in the center and add in the cream mixture.

Gently bring this together until you have a rough dough. Lightly flour your work surface and bring the dough together into a smooth round.

Using a sharp knife cut the scones into 8 triangles.

Add the scones 2 inches apart onto a baking sheet lined with parchment paper.

Freeze the scones for 15 minutes.

Preheat oven to 400 F.

Brush the scones with heavy cream and sprinkle with sugar.

Bake for 20-22 minutes.

Let the scones cool on a wire rack. Meanwhile, make the glaze.

Whisk together all of the ingredients for the glaze until it's smooth. Add the glaze to a piping bag if using.

Drizzle the glaze over the scones. Serve at room temp or slightly warmed.

Tightly wrap the scones in plastic to store. These will stay good on your counter top for 3-4 days.