Carrot Cake Scones and Cream Cheese Butter 6 Steps
Preheat oven to 425°F.
In a large mixing bowl, combine flour, baking powder, grated carrot, sugar and salt. The carrot should be evenly dispersed throughout the dry mix instead of in clumps. Grate in the cold butter (ideally frozen) and mix. If you have a scale: place the bowl on a scale and weigh the butter as you grate it in. Add milk and mix with a spoon until the dough begins to form a ball.
Lay ball onto a floured surface and flatten to 1 inch. Fold in half then turn 90 degrees. Flatten with your palm or rolling pin then fold in half. Roll the dough out to 1 1/2-inch thick circle and cut like a pie into 8 triangle slices.
Place on a parchment-lined baking sheet and bake for 12-14 minutes or until golden brown.
While scones bake, make the cream cheese butter. Combine cream cheese and butter in a stand mixer and whisk at medium speed until combined and smooth. Scrape the sides and bottom of the bowl often. Set mixer to low speed and add vanilla then slowly add the sugar. After you have added 1 cup of sugar try it to see if you would like it sweeter. Continue to add 1/2 cup more of sugar if you want it to be sweeter.
Serve at room temperature overtop warm biscuits to allow it to melt or let the butter cool in the fridge if you would like it thick.