My crafting and family life journal

Carrot cake scones

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The dogs got us up really early this morning so I decided to make some carrot cake scones to go with our morning tea. One of the things that I like about this recipe is that they use no processed sugar and are very low in fat while still being moist and packed with flavor.

The scones were a very nice Sunday morning treat. I hope that you will give the recipe a try.

Ingredients

for the scones

  • 1 ½ cups white whole wheat flour
  • 1 ½ tsp baking powder
  • ½ tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • ½ tsp salt
  • 2 tbsp unsalted butter or coconut oil, very cold and cubed
  • ½ cup plain nonfat Greek yogurt
  • 3 tbsp maple syrup or honey
  • 2 tbsp + 2 tsp nonfat milk, divided
  • 1 tsp vanilla extract
  • 1 cup freshly grated carrots

for the drizzle

  • 1 tbsp  Greek yogurt cream cheese, softened to room temperature
  • 1 ½ tsp nonfat milk
  • 1 tsp maple syrup

Directions

  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, spices, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs.
  3. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and vanilla. Fold in the grated carrots.
  4. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife.
  5. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. To make the drizzle, stir together the Greek yogurt cream cheese, milk, and maple syrup in a small bowl. Transfer the mixture to a zip-topped bag, and cut off a tiny piece of one corner. Just before serving, drizzle on top of the scones.
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