Wohle grain Carrot-Cake Sones with honey-lemon glaze
These scones are perfect for easter!
Course: Breakfast, scones
Keyword: breakfast, carrot-cake, scones
1tbsppure vanilla extract
2cupwhole grain flour
1/2 cup coconut sugar
1/2 cupdesiccated coconut
Preheat the oven to 200°C and line baking pans with parchment paper
In a small bowl whisk together the egg, buttermilk and vanilla extract.
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.
Add in the chopped toasted pecans, grated carrots and raisins and toss to evenly distribute.
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.
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.
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.
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.