TO MAKE YOUR CARROT CAKE FLAVORS.

Heat a medium skillet or saucepan over medium heat and melt the butter. Add the grated carrots and cook for 3–4 minutes, stirring frequently, until the carrots soften.
Stir in maple syrup, fresh orange juice, toasted walnuts, cinnamon, ginger, and a pinch of salt. Continue cooking for 5–7 minutes, stirring occasionally, until the carrots become glossy and slightly jammy.
Remove from heat and set aside and let cool to room temperature.
In a small bowl, stir together mascarpone and maple syrup until smooth. Add it to your carrot compote. Mix it in minimally. It doesn't need to be fully incorporated.

TO MAKE YOUR SCONES

Preheat your oven to 400° and line a baking sheet with silicone baking mat or parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the cold butter cubes and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
Fold in your carrot cake compote.
In a separate bowl, whisk together the whole milk, melted butter, Greek yogurt (or sour cream), lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. The dough will be slightly sticky.
Transfer the dough onto a lightly floured surface and shape it into a 1-inch thick disc or rectangle if you prefer. Cut into 8 triangles.
Place the scones on the prepared baking sheet. Brush their tops with egg wash for a golden finish and then finish with a sprinkle additional thyme and coarse salt over the tops.
Bake for 18-20 until the scones are lightly golden. Let them cool on the baking sheet for 10 minutes before serving.

CARROT CAKE SCONES

SPRING SCONES that are quintessential for Easter.