Crisp fall mornings have always meant a return to baking for me (well, baking more than usual that is) and satisfying breakfast treats to accompany the big mugs of hot coffee my shivering body yearns for. Crumbly scones are a favorite so when I saw this very unusual variation with carrots and coconut, I knew it was the perfect entry into fall. These bright orange flecks peeking through hinting at the coming change of colors (or Halloween – both omnipresent these days!).
The recipe is similar to any other scones except for the addition of a carrot puree – a simple blend of carrot and orange juice.
You’ll end up with 6 generous portions, perfect for people like me who need a meal first thing in the morning! For the snackers out there, this can easily be split into 8 or even 10 small scones – just make sure you watch the baking time.
While these scones would be perfectly presentable on their own, the citrus glaze is the star of the show here and pulls everything together so don’t omit it! It adds such an interesting sweet and tart element – these scones just wouldn’t be the same without it.
Big, moist and chewy, they are definitely more like a cake than your usual scone so a pleasant surprise for those always craving dessert for breakfast!
Between the shredded coconut, oats, and carrots, there’s a lot of texture going on while still being light. Don’t be fooled into thinking though that everything with carrots is ‘healthy’… 😉 I’d carry these for a nice hike to see the fall foliage or road snack while going apple picking. Happy first day of fall!
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