Honey Carrot Scones

Medically reviewed by Christiana George Updated Date: December 18, 2022

I can’t believe Easter is just around the corner. I still have a lot of prepping to do, but I took a break to make some scones. These Honey Carrot Scones with a Mascarpone Glaze are perfect for an Easter brunch or any day for a coffee break. They are sweetened with honey and are chock full of carrots, raisins, and pecans. The mascarpone glaze is to die for and perfectly compliments the scones. These were a winner in our household over the weekend.

The scones do taste a bit like carrot cake, but just not as super sweet as carrot cake. At least the one my mom has always made is very sweet. I don’t know about yours.

No my hands are not that tiny. I enlisted my daughter to grate the carrots. She wanted to help out.

I made them the traditional way. Rolling out the dough and cutting them into triangles, but you can also just use a large cookie scoop (ice cream scoop) and make them round like I did for my Orange Basil Scones, Cranberry Ginger Scones, and Lemon Blueberry Scones. The dough was a bit sticky, but workable. I didn’t want to add too much more flour because, they would become too dry. I just dusted the top lightly to roll it out and cut the shapes.

To top these beauties, I made a simple mascarpone glaze. I really love mascarpone cheese if you haven’t noticed. I think it tastes better than cream cheese, but if you want to make a cream cheese glaze, go right ahead.

I love how rustic these Honey Carrot Scones came out. You can see all the bits of carrots and the speckles of cinnamon and nutmeg.

The texture of these scones was spot on. They are crumbly, but not too dry. They are just sweet enough, especially with the glaze. And they have a vegetable and a fruit inside, so you can kinda call it healthy. These will be a great break in between all the chocolate bunnies you will be eating on Easter day. Hope you all have a Happy Easter!

Honey Carrot Scones

by The Sweet Chick

Prep Time: 15 minutes

Cook Time: 13-15 minutes

Keywords: bake bread breakfast snack dessert carrots raisins rolled oats pecans Easter scones American spring

Ingredients (12 scones)

For the scones

2 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 cup quick oats
1 cup raisins
1/2 cup chopped pecans
6 tablespoons cold butter
1/2 cup milk
1 egg
1/3 cup honey
1 cup shredded/grated carrots

For the glaze

4 oz. mascarpone cheese
1/2 cup confectioners sugar
1/2 teaspoon vanilla extract
3-4 tablespoons milk

Optional toppings

sprinkles
colored sugar

Instructions

For the scones

Preheat oven to 425° F.

In a stand mixer, mix flour, sugar, baking powder, spices, and oats, until well blended.

Then add the raisins and pecans and mix well.

Cut up butter and add to flour mixture, mixing on low speed for 1 minute.

In a small bowl/measuring cup mix egg and milk until blended and add to the flour mixture.

Then add honey and mix on low speed until fully incorporated.

Lastly, add the shredded carrots and mix until evenly distributed.

Remove dough from the mixer and roll into a ball. The dough will be a bit sticky, but manageable.

Place the ball onto a lightly floured surface and flatten out to about a 10″ circle. Sprinkle with a bit of flour to help flatten it out, just don’t overdo it.

With a knife or pizza cutter, divide the dough circle into 12 equal triangles.

Separate the triangles and place on a parchment lined cookie sheet.

Bake at 425 degrees for 13-15 minutes or until tops are golden and a toothpick inserted in the middle of the scone comes out clean.

Remove from the oven and allow to cool before glazing.

For the glaze

Place the cheese in a small bowl and beat with a hand mixer until fluffy.

Mix in the sugar by hand until smooth, then add the vanilla and mix until well combined.

With a spatula, spread the glaze over each cooled scone and enjoy!

Optional toppings

You can add festive sprinkles or colored sugar if you like on top of the glaze.

Notes

If you are making the scones ahead of time, wait till you serve the scones to add the glaze.

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Pumpkin Bagels

Breakfast

Christiana George

Updated Date:
June 8, 2023

Have you ever had a Noah’s Bagels pumpkin bagel? I think it singlehandedly converted me into a bagel lover. Unfortunately (or maybe fortunately?), it’s seasonal, so it’s only obtainable one fleeting time a year, making it limited edition and therefore that much more desirable (like those mint chocolate Kisses that they sell around Christmas, have you had them?) And after I graduated from college and moved out of my college town, I stopped going to Noah’s altogether. Which is a shame, because pumpkin bagels, you have been sorely missed!

Well, I’ve got news for you. Homemade pumpkin bagels are just as good. Or, nearly as good, because in my case, they turned out rather ugly. Knobby. Imperfect, through and through. But seriously, homemade bagels, where have you been all my life? Just floating around, a vague idea in my head, that I never pulled off because I’d mistakenly thought you were really hard to make.

That’s the thing: these bagels were not difficult to make at all. I know that there are lots of ways to complicate the process, resulting in Bronx-worthy (and better-looking) bagels, but besides the extra step of boiling them, which admittedly was rather tense because I was trying to brush the egg wash on the cooked bagels and top them at the same time, most of the work was performed by my Kitchenaid mixer.

The bagels are so delicious when they come out of the oven. Soft but springy from the extra long bath I gave them, and laced with pumpkin. I also incorporated whole wheat flour into the recipe, resulting in the perfect fall breakfast food alongside a steaming cup of coffee. But make sure to toast them, because we all know that bagels taste best lightly toasted with a thick smear of cream cheese (the sliced tomatoes are optional. And the lox is a splurge!) But please please please don’t eat them with low-fat cream cheese. (We usually avoid low-fat products, but our grocery store had run out of the regular whipped kind.) It’s no substitute.

PUMPKIN BAGELS

Adapted from Honest Cooking

Makes 8

Ingredients:

2-1/4 tsps. active dry yeast
1 cup warm water
1/3 cup brown sugar
2 cups all-purpose flour
1 cup whole-wheat flour
1 tsp ground cinnamon
1 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp allspice
1/2 cup unsweeted pumpkin puree
1 Tbsp baking soda
1 egg
cornmeal for dusting baking pan

Toppings:

2:2:1 of poppy seeds
sesame seeds
sea salt
poppy seeds
pumpkin seeds
black sesame seeds
sesame seeds, etc.

Directions:

In the bowl of a stand mixer, combine yeast, water, and brown sugar. Whisk together and set aside.

In the meantime, in a large bowl, combine flours, cinnamon, salt, nutmeg, ginger, and allspice. By now, the yeast mixture should be frothy and ready to go. Add the pumpkin puree and using the dough hook, start mixing on low speed. Slowly add the flour mixture until it’s completely combined, about 3 to 5 minutes. At this point, the dough should be smooth and elastic, but not too sticky. If it is, incorporate 1 to 2 more Tbsps of flour.

Place dough in a bowl coated with oil and cover, allowing it to rise in a warm place until dough doubles in size, about 90 minutes.

Remove the dough and punch it down. Divide it into 8 equal pieces and roll them into balls. Cover and let rise about 20 minutes more.

At this point, using your thumb, punch a hole into the middle of the ball and widen it, taking care that the ring is even on all sides. Widen the hole more than you think necessary, because it will shrink. Set the dough on a lightly greased baking sheet. Repeat with the other balls.

Preheat your oven to 425 degrees F and get the egg wash ready.

Fill a large pot about halfway with water and bring it to a boil. When it’s started boiling, pour in the baking soda (. Then gently drop 2 to 3 bagels in and cook for 2 minutes. Flip them and cook for 2 minutes more (the longer you boil the bagels, the chewier they will turn out. I like my bagels chewy. You can boil them for 1 minute on each side if you’d like.) Once done, remove them with a slotted spoon and drain well on paper towels. Then brush them with the egg wash and top with whatever toppings you’d like. Sprinkle cornmeal on the baking pan you had set them on earlier. Place the bagels on top. Repeat the same procedure with the rest of the bagels.

Once all the bagels have been boiled, bake them in for 15 to 20 minutes, rotating the pan halfway through. Let them cool before digging in.