Have carrot cake for breakfast with these tender, spicy carrot cake scones, finished with a tangy cream cheese glaze.
In this recipe, the scones can be made vegetarian by using coconut oil instead of traditional butter and canned coconut cream instead of heavy cream.
The result is spectacular, in that the way the coconut oil is cut into the dough is so much better than the cold butter.
Ingredients for Carrot Cake Scones – For the Carrot Cake Scones: – 1 1/2 cups all purpose flour – 1/4 cup brown sugar, packaged – 1 1/2 tsp baking powder – 1/2 tsp salt – 1 tsp cinnamon – 1/4 tsp nutmeg – 5 tablespoons coconut oil, room temperature – 1 cup grated carrot* – 1/2 cup chopped pecans – 1/3 cup shredded coconut – 3/4 cup canned coconut cream (you can also use heavy cream) – For the Cream Cheese Glaze: – 2 oz cream cheese, room temperature – 2 tablespoons pure maple syrup – pinch of salt
Servings - 8 Scones, Preparation Time - 45, Cooking Time - 55 mins, Type - Scones.
It seems like chopping carrots by hand creates the best texture, well that's annoying - but it doesn't take too long if you have a box grater.
You can also use a food processor, but make sure the carrots are very finely chopped, or the scones will remain crunchy after baking.
Scones are best the day they are made, but will keep tightly covered in the fridge for 2-3 days.