Fun fact #1: I worked at Panera Bread the summer after my freshmen year of college. The perk: Sometimes there were leftover treats to take home. The best part of the perk: Sometimes those leftover treats were scones.
I had never even tried a scone before working at Panera. Dry, flaky biscuit? No thanks. But one bite of the cinnamon chip scone was all I needed to be convinced that scones are one of the best pastries on the planet. It’s a biscuit, piece of cake, thick cookie, and muffin all rolled into one divine pastry. You can’t go wrong!
Since my Panera-working days, I’ve learned to love all the scones, even the savory ones! The flavor possibilities are endless, which is why I decided to incorporate my love for carrot cake into this recipe. Fun Fact #2: I was thisclose to serving carrot cake at my wedding reception. I was dead set on it after devouring the sample at the cake tasting. But my grand plan was immediately poo-pooed by my husband and the red velvet and bailey’s Irish cream flavors won out. Seriously though, I’ll take carrot cake over chocolate cake any day. Why? The cream cheese frosting (combined with the cinnamon-spiced, delightfully textured cake, of course).
And there’s plenty of cream cheese frosting to be had on these Carrot Cake Scones. I guess it’s more like a glaze. Either way, you get that sweet, tangy flavor in every bite. Another perk to these scones is that they’re lightened up. I used a fraction of the butter, honey to sweeten them, and I used Greek yogurt and almond milk instead of cream or buttermilk. The result is a light, cake-y scone that’s not overly sweet. If you love extra sweet pastries, you may want to add one more tablespoon of honey to the dough (or is it batter?). But my sugary dessert-obsessed kids gobbled these up so that says something. Plus, you’ve got the sweet glaze to even things out.
Treat yourself this week and make these scones!
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbs cinnamon
- ½ tsp nutmeg
- ½ cup(s) Greek Yogurt (I used nonfat)
- ½ cup milk (I used unsweetened Almond Breeze)
- 1 egg
- 2 large carrots, shredded
- 2 tbs honey
- 2 tsp vanilla extract
- ¼ cup cold butter, cut into small cubes
- ⅓ cup light cream cheese, softened
- ¼ cup powdered sugar
- 3 tablespoons of milk (I used unsweetened Almond Breeze)
- Preheat the oven 350 degrees. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmet in a large bowl. In a medium bowl, combine the Greek yogurt, milk, egg, carrots, honey and vanilla extract. Set wet mixture aside.
- Using a pastry blender or 2 butter knives, cut the cold butter chunks (aka cut the butter up into small pieces) into the dry ingredients until the mixture is uniform and crumbly. Pour the wet mixture into the dry ingredients and stir until just combined.
- Place the dough on a floured surface. Knead a few times. Place the dough onto a large lined baking sheet or pizza stone and form it into a large flat circle about 10 inches wide and 1 inch high. Using a knife or pizza cutter, gently trace lines in the dough to make 12 equal slices. Bake in the oven for 25 minutes.
- While scones are baking, prepare the cream cheese glaze. Add the cream cheese, powdered sugar, and milk to a blender, food processor, or Nutribullet. Blend until the mixture reaches a smooth consistency.
- Cut the round into 12 pieces. Drizzle the glaze over the scones.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 178 Fat: 6.9g Carb: 24.6g Fiber: 1.8g Protein: 5g Sugar 8.5g Sodium: 174mg
Weight Watchers Points calculated from member site
5 Points Plus