Coconut Carrot Cake Scones

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

1 egg


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.


Blood Orange Scones

These blood orange scones are a new way to infuse citrus into your breakfast in a non-traditional way!


I have said it before and I will say it again, right now is truly the best time of year to be eating all things citrus! Now, if your like me and you go to the store and just buy bags and bags of oranges, lemons and limes you end up truly only eating citrus flavoured food for weeks on end, but I think that’s totally ok.

The really great thing about these scones is that the blood oranges really come through not only in the flavour but also in the colour, I truly love when foods end up looking just a pretty as they taste and all of that comes from nature and not artificial colouring.

I also think that scones are one of those breakfast items that are kind of a treat. The ingredients are really not all that different than if you were going to make a muffin, but with a few small changes and a little bit extra work you end up with something that feels not only extra special. but also rustic and comforting.

Now if you can’t find blood oranges where you live or it’s not the right time of year for them don’t fret, you can use any type of ripe, juicy oranges and I’m sure they will be just as amazing. So go ahead and treat your family and yourself this week to these beauties!


prep time 30 minutes

cook time 18 hour

total time 48 minutes

servings 6


2 cups flour

1/3 cup sugar

1 tsp baking powder

1/2 tsp salt

1/2 cup cold butter

zest of 2 blood oranges

juice of 1 blood orange

1 egg

1/2 cup yogurt

1 tsp vanilla


Preheat oven to 400 and prepare a baking sheet with parchment paper. In a large bowl combine flour, sugar, baking powder and salt and stir until combined. Grate your cold butter into your flour mixture and toss to combine.

In a small bowl combine zest of 2 lemons and juice of 1 lemon, egg, yogurt and vanilla. Whisk until well combined and smooth. Stir liquid into your flour mixture until just combined. Turn your dough onto your prepared baking sheet and form into a circle approx. 1.5 inches thick. Cut your dough into 6 wedges and pull scones apart so that they do not combine while cooking. Bake for 15-18 minutes or until lightly browned.

Cream Cheese Glaze

3 tbsp cream cheese softened

1 1/2 cup icing sugar

juice of 1 blood orange

In a small bowl combine cream cheese and juice of 1 blood orange. Stir until well combined. Add in icing sugar 1/4 cup at a time until your glaze is the right consistency. Allow scones to cool before pouring over the scones.


Raspberry Almond Scones

Nothing says summer like raspberries. Theses scones are the perfect accompaniment to a beautiful brunch, or served with a cup of coffee mid afternoon.


When I see raspberries my first thought is ouch. Mainly because as a child we would pick them in my grandparents back yard, and it never failed that the best berry was always waaaaay in the back. So needless to say those warm summer days were filled with pokes, pricks, and juicy raspberries. Ever since those days raspberries to me symbolize summer.

Fast forward to this past mothers day when I was hosting brunch for my Mom and Mother-in-Law. Not only was it spring and everyone was dying for some nice weather, but it was also the perfect opportunity to be especially girlie (when else can you get away with it besides mothers day and wedding showers right). So in rolled these raspberry scones. The addition of the crushed raspberries in the glaze not only throws the flavour over the top but also makes these scones so pretty and the perfect addition to any table.


prep time 30 minutes

cook time 18-20 minutes

total time 50 minutes

servings 8

Scone Ingredients

2 cups Flour

1 tbsp baking powder

3 tbsp white sugar

1/2 tsp salt

6 tbsp cold butter

1 cup cream

1/2 tsp almond extract

1/3 cup sliced almonds (plus more for decorating)

1 cup raspberries


Preheat over to 400 degrees. Sift together flour and baking powder in a large bowl. Add sugar and salt and stir well. Cut butter into small pieces and add to dry ingredients. Using your hands mix the butter into the flour until it becomes a crumbly mixture. Once well combined add in cream and almond extract, stir until it starts to form a dough. Add in almonds and turn onto a clean countertop. Knead dough until a ball begins to form. Add in raspberries and knead a couple of more times until they are evenly distributed. Form into a ball and place on a parchment lined baking pan. Press into a 1.5 inch circle and cut into triangles. Bake 18 -20 minutes or until lightly browned.

Raspberry Glaze Ingredients

10 raspberries

2 tbsp sugar

2 tbsp cream

1 tsp almond extract

1 cup icing sugar


In a small bowl combine raspberries and sugar. With a spoon stir and press berries so juice begins to release. Allow to sit 5 min for the juice to extract. Using a fine sieve press berries through to remove all seeds and create your raspberry juice. To the raspberry juice add the cream and almond extract. Stir well until combined. Begin adding icing sugar 1/4 cup at a time. You want the consistency to be thin enough to drizzle over the scones. Allow scones to cool completely before adding the glaze. Drizzle, add almond slices, then add another small amount of glaze to help the almonds to stick.