Instructions

Mix together the cream cheese and sugar until smooth and incorporated. Spread out into a thin layer on parchment or Silpat, and freeze for 30 minutes.

Preheat your oven to 400 degrees F (200 degrees C).  In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.

Add the cold butter and cut it into the flour mixture with a fork, a pastry blender, or your fingers. Stop when the mixture resembles wet sand. There may be some pea-size butter pieces remaining and that’s ok.

Stir in the carrots.  Pour in the heavy cream and stir gently until a shaggy dough is formed.

Take the cream cheese out of the freezer and chop into small, chocolate-chunk-sized bits. Gently fold these into the dough.

Turn the dough out onto a floured surface or parchment paper, and pat it into a 1-inch thick disk. With a bench scraper or a very sharp knife, cut the dough into 8 even wedges. Arrange the wedges on a baking sheet lined with parchment paper.

Brush a little heavy cream over the tops of the scones and sprinkle with coarse or turbinado sugar if desired.

Place the baking sheet in the fridge for 30 minutes before baking.

Bake scones for 17-18 minutes, until they are just beginning to brown and smell delicious. Let cool for at least few minutes before eating.

Optional: melt white chocolate and drizzle over the top of the scones.