Toasted Coconut Carrot Scones

Along with all the good things spring brings, wildflowers, Easter, sunny days… all the fresh flavor combos are coming at us full speed. Carrot cake, hello!!! I don’t know who decided coconut and carrot would be good together, but God bless that creative soul for gifting us with the best spring flavor there is!

Generation to generation, my family members have passed down the carrot cake loving gene. I was practically born and raised a carrot cake fan, it’s written into my DNA. I’ll take anything coconutty and carrot-cakey any day!

Just in time for your Easter brunch, I whipped up some justifiably-nutritious-enough-for-breakfast but also appropriately-sweet-for-dessert scones and wanted to share the recipe with you!!

Happiest Easter weekend wishes to you, enjoy!

Toasted Coconut Carrot Scones

Things I used for the scones:

Wet-

1 egg

1 tsp vanilla extract

1/2 cup unsweetened cashew milk

1/3 cup fresh grated carrots

1/4 cup coconut nectar

Dry-

3/4 cup whole wheat flour

1/4 cup coconut flour

1/4 cup rolled oats

1 tbsp cinnamon

1 tsp nutmeg

1/2 tsp baking powder

A handful of crushed walnuts

A pinch of salt

Things I used for toppings:

Greek yogurt + organic maple syrup + cinnamon

Toasted coconut flakes

How I did it:

Preheat the oven to 375°F

Mix all of the wet ingredients, excluding the grated carrots, together until fully combined

Add in the grated carrots to evenly distribute the orangey goodness throughout the mixture

In another bowl, combine all of the dry ingredients, excluding the walnuts, until fully combined

Combine the wet and dry mixes together

Add in the crushed walnuts

Pour the mixture onto a lined or nonstick baking sheet, spread it into an even-layered circle

Bake for 15 minutes

Remove the tray from the oven and cut the scone disk into 6-8 triangles

Add the tray back into the oven to continue baking for another 10 minutes

Cool completely and add desired toppings!!

Long story short: mix it all together and bake at 375°F for 25 minutes, cutting into triangles about halfway through.

Here’s hoping everybunny gets to enjoy these delicious scones and has the happiest Easter!