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.
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
- Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
- 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.
- Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and vanilla. Fold in the grated carrots.
- 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.
- 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.
- 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.