Easy make-ahead breakfast scones inspired by carrot cake! The scones are drizzled with a cream cheese glaze and topped with crunchy walnuts.
We spent our weekend making carrot cake. How about you?
Stay tuned for mini carrot cake trifles, but until then I can’t wait to share with you my newest carrot cake inspired scone recipe.
I do love scones for breakfast (who doesn’t?) and they are one of my favorite pastries. Of course – my favorite part may be that they can be made ahead. Whip them up the night before and pop them in the refrigerator until morning. We all know mornings and me get along like oil and water, so I am all about the make ahead breakfasts like chocolate chip cookie oatmeal and eggs baked in cream.
These would be perfect for Easter brunch, since we are in the season inundated with all things carrot cake. Maybe instead of carrot cake for dessert…
Or maybe carrot cake scones and carrot cake for dessert?
Whichever, but after next Sunday passes you’ll still want to make these beauties all the time. So much easier than all the fuss of a whole cake!
And did I even tell you that they are 100% whole wheat? Enjoy all the flavor you crave with less sugar and more whole grains 🙂
- 3 - 3½ Cups White Whole Wheat Pastry Flour
- ½ Cup (4 Ounces) Unsalted Butter, Diced
- ½ Cup Sugar
- 1½ Teaspoons Cinnamon
- 1 Large Egg
- 1 Tablespoon Baking Powder
- ½ Teaspoon Salt
- ⅔ Cup Shredded Carrots
- ¾ up Whole Milk
- 4 Tablespoons (2 Ounces) Cream Cheese, Softened
- 1 Tablespoon (.5 Ounce) Butter, Softened
- 1 Cup Powdered (Confectioners) Sugar
- 1 Tablespoon Milk
- Whisk together 3 cups of flour, sugar, baking powder, cinnamon and salt. Using a pastry blender or two knives, cut the butter into flour mixture until all the butter is the size of peas. In a separate bowl whisk together the milk and egg. Add the wet ingredients to the dry ingredients and stir until just combined. Remove from bowl, and knead the dough a few times, adding additional flour if necessary, until the dough comes together. Gently shape the dough into a circle. Cut the circle into 8 triangles. Place the scones on a parchment lined baking sheet. At this point they can be covered with plastic wrap and refrigerated over night. Bake in a preheated 400 degree oven for 15-17 minutes.
- Beat together the cream cheese and butter. Slowly add in the confectioners sugar and milk. Add additional milk until desired consistency is formed. Use a spoon to drizzle the glaze over the scones.
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