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Carrot cake scones


For the scones
1 cup white whole wheat pastry flour
1 cup all purpose flour
¼ cup packed light brown sugar
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1½ teaspoons cinnamon
½ teaspoon ginger
¼ ground nutmeg
6 tablespoons cold, unsalted butter, cut into small cubes
1 cup grated carrot
⅓ cup sweetened shredded coconut
½ cup chopped walnuts or pecans
½ cup raisins
½ cup buttermilk
1-2 tablespoons whole milk, for brushing
turbinado sugar, for sprinkling
For the frosting
1½ cups powdered sugar
2 oz cream cheese, room temperature
2 tablespoons unsalted butter, softened
2 tablespoons whole milk
½ teaspoon vanilla extract
½ cup toasted shredded coconut



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