Scones are one of my families favorite breakfasts. The kids love to not only help make them, but eat them as well. I make them on the weekend, so I can serve the left overs all week for breakfast. I don’t usually frost them, because we do like to use lemon curd or jams as a topping.

I came up with this version based off of my favorite scone recipe found on the Cooking Light website. I have made many different versions and find everyone equally wonderful. I will share them all, but it may take some time. Finnegan actually suggested using carrots one morning and I went with it. What could it hurt, right? More carrots for breakfast doesn’t seem to be a bad thing. So here it is, my newest version of scones.

Carrot Cake Scones

2 cups all purpose flour
1/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
6 tbsp cold butter
1 cup shredded carrots, about 2 large carrots
1/2 tsp vanilla
1/2 cup 2% milk
3 tbsp Grade B Maple Syrup

Prehead oven to 400°F.

Mix together all of dry ingredients. Slice the cold butter thinly and mix into the flour mixture. Cut butter in with a pastry cutter until butter is in small pea sized bits. Add in carrots and mix. Mix wet ingredients together before adding to the flour mixture. Stir everything really well until the batter comes together. If the batter is too dry, add a little more milk and mix using your hands to incorporate. Move quickly so you don’t melt the butter.

Cut with biscuit cutters. We like the smaller cutters to make scones that are manageable for the kids as well. You could also just cut these into a triangle shape if you don’t have biscuit cutters.

Put scones on a lined baking sheet (we use a silpat but parchment should work well too) and place into the preheated oven for 16 minutes. Check to make sure the scones don’t look wet in the middle. Bake a little longer if you need to. See above for a picture of the baked scones.