Well, you guys, not going to lie — it has been a WEEK. It started with a gigantimous to-do list on Monday after a few rough nights of sleep, followed by server issues on my blog (yay for tech problems I don’t understand! and for sarcasm!) and a few other hiccups in my days. But then it ended with these Morning Glory scones, so I’d say all is well and forgiven, Horrible Week.
Now let’s eat scones and forget about each other.
In case you don’t know what “Morning Glory” implies, it usually has to do with the magical medley of the following ingredients: carrots, apples, raisins, shredded coconut, chopped nuts and spices. Sometimes I see pineapple thrown in there, too, and you know from my love for this hummingbird cake that I’m totally down with that.
These scones don’t have the pineapple, but they do have all of the other ingredients and all of the tastiness plus a spiced glaze (and whole wheat flour), so you know it’s good. And I wrote about all of it over on my friend Julia’s blog, A Cedar Spoon, today.
Morning Glory Scones
Ingredients
For the scones –
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¼ cup packed light brown sugar
- 2 ½ teaspoons baking powder
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ⅓ cup chilled butter, diced
- 1 cup shredded carrots
- ½ cup peeled and finely chopped apples
- ½ cup raisins
- ¼ cup chopped walnuts
- ¼ cup sweetened coconut
- ⅓ cup milk
- 1 egg
For the glaze –
- ½ cup powdered sugar
- 2 tablespoons orange juice
- Pinch cinnamon
Instructions
- Heat oven to 400°F.
- In a large bowl, stir together flours, brown sugar, baking powder, cinnamon, salt and ground ginger. Cut in cold butter with a pastry cutter or your fingers until mixture is mostly crumbly.
- Add shredded carrots, chopped apples, raisins, walnuts, coconut, milk and egg; stir until a soft dough forms. Dust the top of the dough with flour and on a floured surface turn dough out and knead just a few times so dough comes together. Pat dough into a 1-inch thick circle; cut into 8 equal wedges. Place wedges on an ungreased baking sheet.
- Bake 18 to 20 minutes until a toothpick inserted in the center of the largest scone comes out clean. Transfer to a cooling rack to cool.
- In a small bowl, whisk together glaze ingredients. Drizzle over warm or room temperature scones; let set before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I’ve made these several times and they’re always a hit. My favourite scones recipe and it’s fun that it’s something different
Hi Chandler! Thank you so much for taking the time to comment, we love that these scones are your go-to! Happy baking! ~gvd team
I make Morning Glory muffins quite frequently and I have eaten Morning Glory Bagels (which years ago Panera Bread used to offer as a bagel of the month) , so I just have to try your Morning Glory Scones. Since I love scones I know they will taste so good! Thanks for the recipe.
Erlinda — The recipe is in the link in the post (to A Cedar Spoon), and the print button there is working!
I can’t print out the recipe 🙁
These look fantastic – quite a myriad of flavors! I haven’t had much luck with using whole wheat flour in scones, but these sound promising. Thanks for the recipe!
These definitely look like they will solve a bad week! I love morning glory muffins, so I can’t wait to try this scone recipe!