Morning Glory Scones

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5 from 1 vote

Tender, fruit-and-vegetable-packed scones finished with a bright orange glaze that sets beautifully over each scone.

Prep Time15

Cook Time18

Total Time33

Course: Breakfast

Cuisine: American

Keyword: breakfast, carrot scones, quick bread, scones

Servings: Scones

Author: Stephanie Wise

Ingredients

For the scones:

1 cup all-purpose flour
1 cup whole wheat flour
¼ cup light brown sugar
2 ½ teaspoons baking powder
¾ teaspoon cinnamon
½ teaspoon kosher salt
¼ teaspoon ground ginger
⅓ cup butter chilled and cubed
1 cup carrots shredded
½ cup apple peeled and finely diced
½ cup raisins
¼ cup walnuts chopped
¼ cup shredded coconut sweetened
⅓ cup milk
1 egg

For the glaze:

½ cup powdered sugar
2 tablespoons orange juice
1 Pinch cinnamon

US Customary - Metric

Instructions

Preheat the oven to 400°F conventional.
Peel the apples and carrots. Shred the carrots and dice the apples.
In a large bowl, stir together the flours, brown sugar, baking powder, cinnamon, salt, and ground ginger. Cut in the chilled, cubed butter with a pastry cutter or your fingers until the mixture is mostly crumbly. This can also be done in a stand mixer with a paddle attchment.
Combine the milk and egg and pour it into the flour mixture untul a shappy dough forms.
Add the carrots, apple, raisins, walnuts, and coconut. Stir until a soft dough forms. Dust the top of the dough with flour, turn it out onto a floured surface, and knead just a few times until the dough comes together.
Pat the dough into a 1-inch thick circle and cut into 8 equal wedges. Place wedges on an ungreased baking sheet.
Bake for 18 to 20 minutes, until a toothpick inserted in the center of the largest scone comes out clean. Transfer to a cooling rack.
Whisk together the powdered sugar, orange juice, and pinch of cinnamon. Drizzle the glaze over warm or room-temperature scones and let it set before serving.

Notes

Yield: This recipe makes 8 wedge-shaped scones from one round of dough patted to 1-inch thickness. Cut the wedges as evenly as possible so they bake through at the same rate.
Measuring: Spoon your flour into the measuring cup and level it off rather than scooping directly from the bag. Scooping packs in extra flour, which can make the dough stiff.
Storage: Store cooled scones in an airtight container at room temperature for up to 2 days, or freeze in a single layer then transfer to a zip-top bag for up to 2 months. To reheat, warm in a 300°F oven for 8 to 10 minutes, or in the microwave for 20 to 30 seconds.

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