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