For being a food blogger, I rarely prepare recipes that coincide with upcoming holidays. But for whatever reason, I managed to time these carrot cake scones perfectly with Easter. Yes!
The classic Easter meal is typically a lunch that’s all about ham but… what about breakfast?
How about some cake in the form of a scone?
My normal breakfast routine is always either oatmeal or toast with peanut butter. (Creative I know.) But for special occasions, I’m all about new, unique, or more indulgent breakfasts. Mornings have the power to set the tone of a whole day so I see breakfast as a way to make a day feel more special and memorable right from the start.
So let’s start this Easter morning with a delicious breakfast and family gathered. These are moist scones and if you shred the carrot finely, you won’t even notice it’s there. They are also on the healthier(-ish) side as per usual, containing some whole wheat flour and half the butter of typical scone recipes. Also, I recommend drizzling the glaze a little before serving them. The glaze dissolved into the scones overnight, just a heads up. :)
Carrot Cake Scones with Cinnamon Glaze; Recipe or Not
makes 8 scones
1 c. all-purpose flour
1 c. whole wheat flour
1/4 c. brown sugar
1/3 c. shredded coconut, optional
2 t. baking powder
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
pinch of all spice
4 T. butter, cold
1/2 c. unsweetened applesauce
1/2 c. milk (can use non-dairy milk)
3/4 c. shredded carrots
1/2 c. chopped walnuts or pecans, optional
1 1/2 c. powdered sugar
Heaping 1/4 t. cinnamon
1 T. milk, add more to get the right consistency for drizzling
The Prep: Preheat the oven to 350°. Whisk together the flour, brown sugar, coconut, baking powder, salt, cinnamon, nutmeg, and all spice. In a separate bowl, combine the applesauce, milk, and shredded carrots. Use a pastry cutter to cut the butter into the dry ingredients until it resembles coarse crumbs. Pour in the wet ingredients and walnuts and stir until everything has been combined. Sprinkle flour on a flat surface and form a circle with the dough, about 1″ thick. Cut into 8 triangles and place on a baking sheet covered with parchment paper. Bake for 18-22 minutes. Prepare the glaze while the scones are baking and drizzle the glaze on a little before serving.