Life is full of twists and turns. From the familiar to the unexpected, you never know when you’ll be blindsided. As I get older, I become increasingly numb to the happenings around me to the point that nothing surprises me anymore. Tragedy, triumphs, and everything in between, I’ve learned the wisdom in accepting circumstances for what they are with the challenge of also loving and accepting people as they are.
As I look outside to the out-of-nowhere cherry blossoms which line our street like delicate and beautiful clouds on web like branches, the symbolism Spring brings is one of hope and possibility. As nature declares her glory through the renewal of new life everywhere, I am grateful for today and optimistic for the all the tomorrows which will come my way. The wonder and beauty of Spring around me is all I need to be reminded that each day we can start again new.
Today I have a Carrot Cake Scone recipe for your with a Maple Pecan Glaze. I love these scones because although they taste like carrot cake, they have the definite texture of a scone. The thin maple pecan glaze sweetens it just enough to where eating it feels indulgent yet with much less fat than most scones and made partially with whole wheat flour, this is one scone you will love eating.
I hope as you go about your day today that you find unexpected beauty in nature. Enjoy!
- whole-wheat flour
- all-purpose flour plus more for dusting
- sweetened shredded coconut
- brown sugar, gently packed
- sugar
- baking powder
- kosher salt
- ground cinnamon
- allspice
- butter
- unsweetened apple sauce
- shredded carrots
- egg
- vanilla extract
- Glaze ingredients:
- fat-free cream cheese, softened
- milk
- maple syrup
- fresh lemon juice
- powdered sugar
- chopped pecans
These look delicious! yum
It looks absolutely delicious! Would love to try this soon! 🙂
When I found this article and I saw these pictures, I told myself that I had to taste this recipe. I just did and they’re delicious.
These look dangerous, I need to make these ASAP!
Hi Cheryl,
I’ve made this with white spelt flour and it turned out delicious without compromising texture or flavor.
Wow! These are fantastic little goodies indeed. I was surprised they did in fact have the texture of a scone, and not as fattening as I originally thought. A great treat with tea or mid-afternoon snack.
Anything with pecan’s is a HUGE hit with my husband 🙂
Are there any flour alternatives that would work without severely compromising the taste and texture?
This is quite a creative treat. When I saw the pecan cream cheese glaze in the photo. I just can’t stop myself from indulging.
Hi, this was a nice post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using carrots and/or leeks. This is the link . I hope you pop over to check it out. There are lots of great recipes already linked in.
Alice, I can’t believe that it’s taken me this long to stumble upon your blog! Your recipe archive is amazing… I love that you’ve got a really diverse range of healthy and indulgent options to meet all tastes 🙂 These carrot cake scones look delicious. I just followed your link and you wrote exactly what I was thinking… American scones are so different to what I’m used to! As a British ex-pat, I was brought up on the non-sweetened, non-glazed version which we’d then slather in jam and clotted cream. Love the fact that you’ve got gorgeous flavours within the batter itself. Definitely trying these, and thanks for sharing your recipe!
I’m so happy to have found your site! These scones are gorgeous! I cannot wait to make these! I have a big bag of carrots in the fridge right now! 🙂
You outdid yourself this time! Scones are my love language ; ) xoxo Sheila
This caught my eye because carrot cake is my favorite. I’d never thought about carrot cake scones, but they look just as delicious as a slice of cake. Complete with cream cheese icing..mmm yum
Look beatiful, I can’t wait to try this recipe!
Hi Yeni,
Yes, you can omit the coconut. Many carrot cake recipes include coconut which is why it is in mine and I also like how it adds fiber but you can certainly omit it.
These scones look delicious. I can’t wait to try this recipe. Thanks for sharing.
If I omit the coconut, will it be ok, or does it need a replacement?
Thanks for such a great recipe!
They look beautifully rustic! Maple and carrot go together so perfectly…
Alice,
Coming off of Easter Sunday, I love what you wrote here. . Absolutely! I love everything Spring represents: rebirth, renewal, blossoming, refreshment and, like you said, hope. . . Thank God that each day, we can start again new! I hope this Spring brings you, your family and your mother much refreshment, possibility and happiness!