Easter is coming and brunch needs to be served so why not treat your family to delicious coconut carrot cake scones.
Easter is coming up so quickly I can’t even believe it! It’s the time of year for pastel coloured eggs, tulips and daffodils. The thing about Easter that makes it so much fun to host/cook for is that it’s also spring and fresh flavours really are key! Plus, it’s been a few months since Christmas so you're ready for another big family holiday!
For me, Easter is also a really great time to experiment with new recipes. Thanksgiving and Christmas are for the classics, Easter is time to be new and inventive - plus can we talk about decor! A couple of years ago I found these great stone bunnies that were perfect centrepieces and now are doing double duty as decor in my guest room.
So now onto these scones. If you haven’t already noticed I LOVE scones. To me, they feel more special than muffins yet are honestly just as easy. And honestly carrot cake - who doesn’t love it slathered with cream cheese frosting. These scones give you all of those classic flavours for breakfast, because who doesn't want to kick off a big day of yummy food with dessert for breakfast!
prep time 45 minutes
cook time 20 minutes
total time 65 minutes
servings 12 small or 8 large scones
2 3/4 cup flour
1/3 cup white sugar
1 tbsp baking powder
1 tbsp pumpkin spice
3/4 tsp salt
1/2 tsp baking soda
1/2 cup butter cubed
3/4 cup shredded carrots
3/4 cup unsweetened shredded coconut
3/4 cup milk
1 tsp vanilla
In the bowl of your stand mixer combine flour, sugar, baking powder, pumpkin spice, salt and baking soda and stir to combine. Add in cubed butter and using the paddle attachment turn onto low the butter to combine with the flour.
Add in shredded carrots, coconut, milk, vanilla and egg and blend on low until dough comes together. Separate into 2 balls and place on a parchment-lined baking sheet. Lightly flour the top of each ball and lightly press down until dough is 1 inch thick. Using a knife cut each circle in half then each half in thirds then pull each triangle apart slightly so that they are not touching. Place in freezer for 30 minutes.
Preheat oven to 400. Remove from the freezer then brush with heavy cream then bake for 15-20 minutes or until lightly browned. Remove from the oven and place on a cooling rack to cool completely before icing.
Cream Cheese Icing
1/2 cup cream cheese
1/2 cup icing sugar
1 tsp vanilla
3-4 tbsp heavy cream
In a small bowl combine all ingredients and whisk to combine. Drizzle over scones then serve immediately.