Mini Carrot-Coconut Scones

Mini carrot-coconut scones

Looking for the perfect addition to Easter brunch? Look no further! These carrot-coconut scones are light, fluffy, subtle, and citrusy. Yes, I know I just called scones, those typically hard, dry cakes, light and fluffy. I  promise you they really are -- just promise me you won't overmix the dough or overbake them.

Mini carrot-coconut scones

Mini Carrot-Coconut Scones (adapted from Baked Explorations)
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Makes 16 scones


1 medium carrot or about 10 baby carrots
1/4 cup orange juice
2 3/4 cups flour
1/2 cup granulated sugar
1/2 cup old-fashioned oats
1 tablespoon baking powder
1/4 teaspoon salt
1 cup shredded, sweetened coconut
1/2 cup (1 stick) cold, unsalted butter, cut in 1/2-inch chunks
1 large egg
3/4 cup buttermilk
1 tablespoon vanilla extract
1 egg white, beaten

Citrus Glaze
1 tablespoon fresh lemon juice
2 tablespoons fresh orange juice
1 cup confectioners' sugar
Carrot sugar decorations (optional)


In a small microwaveable bowl, combine the carrot(s) and orange juice.

Cover the bowl tightly with plastic wrap, and microwave for about 5 minutes. Watch carefully as the orange juice may start to boil over. When the carrot is fork-tender, it's ready. In a food processor, blend carrot and orange juice until smooth. (Mine didn't end up getting completely smooth, but I thought the orange flecks in the scones were pretty.)

Set the carrot puree aside.

Preheat oven to 400 degrees, and line two baking sheets with parchment or Silpat mats.

In a large bowl, whisk together flour, sugar, oats, baking powder, salt, and coconut.

Add the butter, and use your fingertips to rub the butter into the flour mixture until butter is pea-size and mixture is coarse.

In a medium bowl, whisk together the egg, buttermilk, vanilla, and carrot puree.

Pour the wet ingredients into the dry ingredients, and stir together with dough whisk or wooden spoon just until dough comes together.

Knead the dough just slightly, making sure the dry ingredients are mixed in.

Lightly flour your countertop, and turn the dough out onto it. Divide the dough in half, and pat each half into a round disk, about 1 inch high.

Cut each disk into eight wedges. I used a bench scraper to first score the dough and then make the cuts. You may need to flour your bench scraper or knife because the dough is sticky.

Transfer the wedges to the prepared baking sheets.

Whisk together the egg white and 1 tablespoon of water. Brush the tops of the scones with the egg white wash.

Bake scones, rotating pans from front to back and top to bottom, every 5 minutes. Bake for 15 to 18 minutes, or until a toothpick inserted in the center of a scone comes out clean. (Do not overbake them.)

Transfer the scones to wire racks to cool completely.

Once the scones are cool, place the sheet pans under the wire racks.

Make the citrus glaze: Whisk lemon juice, orange juice, and confectioners' sugar together in a small bowl.

Drizzle the glaze over the scones.

If desired, press a carrot sugar decoration onto each scone, adhering it with extra glaze if necessary.

Mini carrot-coconut scones

Let the glaze set before serving the scones.

Mini carrot-coconut scones

I brought these into work, and one of my coworkers came over proclaiming that he didn't like scones because they're so dry. He decided to just take a half to try, and I was not the least bit surprised when after he took one bite, he came back for the other half! He wanted to know my secret, and as I mentioned above, it's really just making sure you don't overmix your dough or overbake your scones. And they're definitely best the day you make them, although I made these the night before I brought them in, and they were still really fresh and light. Scones are truly delightful, but I'm sure many people throw them into the dislike category because they've had a bad experience with one.

Do you like scones? What's your favorite kind?