Whole grain carrot-cake scones with honey-lemon glaze

I am a huge fan of carrot cake. I always make it for easter and in the spring time. This year I wanted something different and that’s why I created this recipe. This carrot-cake scones are made with coconut, raisins, toasted pecans with honey-lemon glaze. They are delicious! AND they are bit healthy too since they are made with coconut sugar and whole grain flour!

I love to toast the pecans because they make my apartment smell sooo good.

I associate the smell always with a memory from my childhood, when I was a kid and visited Disney in Orlando. There is this cake and candy shop, which I still visit when I go to Disney every 2 years, which smells exactly like toasted pecans. When I was this little girl and visited Disney for the first time I got something from this cake shop and its one of my favorite memories from my childhood! During this trip I even got to dance with the princesses during the parade. It was such a special day for the 6 year old me and I love the memory of it! I love Disney, as a child and still as an adult.

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I hope you will enjoy these Scones as much as we do. Please leave us some kindly words if you like this post. Did you try this recipe? Awesome! Tag us @twosisterslivinglife on social media. We love to hear from you.

If you are interested in this recipe you will definitely love my Carrot-Cake recipe with Vanilla Frosting! Made with pineapple, toastet coconut and walnuts! Yummy!

Love, Antonia

Wohle grain Carrot-Cake Sones with honey-lemon glaze

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These scones are perfect for easter!

• 1/2 cup buttermilk
• 1 tbsp pure vanilla extract
• 1 egg
• 2 cup whole grain flour
• 1/2 cup coconut sugar
• 1/2 cup desiccated coconut
• 1 pinch salt
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 2/3 cup carrots (grated)
• 1/2 cup raisins
• 1/2 cup pecan (toasted)
• 2/3 cup butter (cubed)

1. Preheat the oven to 200°C and line baking pans with parchment paper 

2. In a small bowl whisk together the egg, buttermilk and vanilla extract.

   
   
   

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3. In a large bowl whisk together the flour, coconut sugar, desiccated coconut, baking powder, baking soda, cinnamon, ginger, nutmeg, salt until combined. Add butter cubes, then rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife. 

   
   
   

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4. Add in the chopped toasted pecans, grated carrots and raisins and toss to evenly distribute.

5. Add the wet ingredients and gently with a spatula fold into the dry ingredients until a ragged dough forms. Do not overmix! You should still se some streaks of flour throughout.
   
   

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6. Using an ice-cream scoop (size between 1/4-1/2 cup, depending on the size of the scones you want). Scoop the scones onto prepared baking sheet and then set the pans in the freezer to freeze for 30 minutes. This will help your scones to hold their shape while baking.
   
   

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7. Once they are chilled, put 6 on each baking sheet, brush with melted butter and sprinkle with cinnamon sugar (mix brown sugar with cinnamon). Let them bake for 18-20 minutes, they should be slightly golden brown.

8. Once the scones have cooled, drizzle with the honey-lemon glaze (2 tbsp honey, 2 tbsp lemon juice, 1 cup icing sugar depends on consistency, whisk together until smooth).You can also decorate them with toasted coconut too, like I did.

   
   
   

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