“Carrot Cake” Scones with Vanilla Glaze

I wanted to make scones that were reminiscent of carrot cake, and that’s what I did. These are very yummy and healthy enough for breakfast.

These scones have a soft, moist texture and a balanced taste. They are very healthy with vitamin A from all the carrots, plus fiber from the whole wheat flour, coconut, pineapple, and of course the carrots as well. Enjoy!

“Carrot Cake” Scones with Vanilla Glaze

Based on Blueberry Lemon Scones by Dannivee

Makes 16 medium scones

carrot cake flavored scones

Ingredients:

for scones

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 3/4 cup brown sugar
  • dash of cinnamon
  • 2 tbsps salted butter. cold (unsalted would work fine, too)
  • 3 tbsps carrot baby food
  • 1 container Chobani Greek peach flavored yogurt (I just used peach because I didn’t have any plain yogurt in the fridge. It didn’t add any detectable peach flavor to the scones.)
  • 1/2 cup Bolthouse Farms brand 100% carrot juice
  • 1/2 cup shredded carrots
  • 1/2 cup diced pineapple
  • 1/4 cup sweetened flaked coconut

for the vanilla glaze

  • 1/4 cup powdered sugar
  • vanilla extract

Directions:

Preheat oven to 425 degrees Fahrenheit. Grease a cookie sheet with cooking spray.

In a large bowl, combine flours, baking powder, and brown sugar and stir well. Add cinnamon. Slice the butter and drop into mixture. Add the yogurt, baby food, and carrot juice and mix well, trying to smush the butter as much as possible. (It’s all right if there are still some chunks of butter.) Add the shredded carrot, coconut flakes, and diced pineapple, and mix.

Put the entire mixture onto the cookie sheet in one big conglomeration. Use a knife and/or your fingers to break it up into 16 individual scones.

Bake in the preheated oven for 10-15 minutes or until a cake tester comes out clean.

While scones are baking, or afterwards, make the glaze. Measure the 1/4 cup powdered sugar into a small bowl. Add vanilla in one-teaspoon increments until desired consistency is reached. (I ended up using a little under three teaspoons of vanilla.)

Let scones cool for about 5 minutes, then drizzle with glaze.

Delve into deliciousness with these awesome scones!

Please note: these scones tasted best on the first day or two after I baked them. After that, my mom was still loving them, but I thought they had passed their prime.

carrot cake scones

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