My very first recipe creation was Carrot Cake. It was LONG before I considered blogging about food and, like most first things, it was hard. But, I pushed through because I had to solve a problem. A really big problem; My son’s birthday was coming up, and he wanted a Carrot Cake. Normally I would have just searched Pinterest or purchased a mix, but we were on a very strict allergy elimination diet. There were no boxed cake mixes or classic recipes that were going to fit our diet, so I had to figure it out and make it up. Thankfully, it was a success. He has asked for that cake every birthday since. Something special happened. That Carrot Cake changed my confidence level. I proved to myself that I could create recipes to fit our very specific diet, and while some attempts have been complete flops, I’ve had many successes also.
I felt like Easter was a great time to share a version of my Carrot Cake recipe. I thought about sharing the original recipes, but let’s be honest, there are a million Carrot Cake recipes. I decided instead to take the basics of my idea and turn it into a breakfast (or anytime coffee snack). Scones are easy to make. The basic ingredients are similar to Southern biscuits and the consistency of the dough is very similar also. I mix mine in my stand mixer with a dough hook (you could also use a paddle). The dough is not stretchy or overly sticky, so it is very easy to roll out and cut.
There are two ways to cut a scone. You can cut them in triangle shapes (like I did below) or you can cut them in circles. I used a scraper to cut mine. You can use a biscuit cutter to cut them in circles. Don’t have a biscuit cutter? I have always used a jelly jar or similar sized glass to cut biscuits.
I just absolutely love the pop of color that the carrots give the scones. And of course, you get to count these as part of your veggie servings for the day. Right?! I know I will! Just a tip on the carrots, I “shred”/chop mine in a food processor. It is perfectly fine to shred them by hand with a grater. I just wanted to cut the amount of time I spent in the kitchen. And I HATE shredding carrots by hand. I will shred cheese all day, but carrots just take me FOREVER!
I really hope you enjoy these scones. They are a perfect treat for a breakfast on Easter or for an Easter brunch.
Carrot Cake Scones
- 2 cups Flour All Purpose or GF Baking Blend
- 3 tbsp Sugar
- 1 tbsp Baking Powder
- 2 tsp Cinnamon
- 1 tsp Ginger
- 1/4 tsp Nutmeg
- 6 tbsp Chilled Butter grated or chunked (I use dairy free)
- 1 Egg beaten
- 1 tsp Vanilla
- 1/2 cup Coconut Milk canned
- 1 cup Shredded Carrots
- 1/2 cup Unsweetened Shredded Coconut
- 1 tbsp Coconut Milk canned
- 2 tsp Sugar
- Preheat oven to 400.
- Ingredients may be combined in a mixer with a dough hook or by hand.
- Combine dry ingredients: Flour, 3 tbl Sugar, Baking Powder, Cinnamon, Ginger and Nutmeg.
- Cut in Butter mix until all pieces are smaller than pea size.
- Separately combine wet ingredients: Egg, Coconut Milk, and Vanilla.
- Add wet ingredients to dough mix for one minute.
- Add Shredded Carrots and Shredded Coconut.
- Mix until dough sticks together and can hold together as a ball.
- Roll out dough (or press with hand) on a floured surface until dough is 1/2 thick.
- Cut dough into triangles or with a biscuit cutter (see picture above).
- Wash dough with 1 tbl Coconut Milk and sprinkle 2 tsp Sugar on top.
- Bake for 12 to 15 minutes until tops are golden brown.
- Remove from cookie sheet and let cool on rack.