Morning Glory Scones
These morning glory scones bring the hearty, textured profile of the classic cafe muffin into a crumbly, tender pastry. Grated carrots, plump raisins, and crunchy chopped walnuts are distributed evenly throughout a buttery dough that bakes into sturdy, golden wedges. Because the mix comes together in a single bowl with a quick whisk of egg and milk, they require very little hands-on effort before heading into a hot oven. The result is a balanced breakfast treat that is lightly sweet without feeling overly heavy.
Why this one works
- Combines the warm texture of morning glory bakes with a traditional scone crumb.
- Grated carrots lend natural moisture and color to the pastry interior.
- Chopped walnuts and chewy raisins add varied texture in every bite.
- Simple disk-and-wedge shaping keeps prep quick and straightforward.
What you’ll need
- 2 cups (250g) all-purpose flour Provides the structural base for the dough; avoid packing the flour tightly when measuring.
- 1/2 cup (115g) unsalted butter, cold and cubed Keep butter well-chilled so it cuts into distinct pea-sized crumbs for proper flakiness.
- 1/3 cup (70g) granulated sugar Sweetens the pastry just enough without overpowering the mix-ins.
- 1 teaspoon (5g) baking powder Acts as the leavener to help the scones rise and stay light.
- 1/2 teaspoon (3g) salt Balances the sweetness and enhances the earthy walnut and carrot notes.
- 1/2 cup (60g) grated carrots Grate finely so the carrots integrate smoothly into the crumb without releasing excess liquid.
- 1/4 cup (40g) raisins Adds chewy sweetness scattered throughout each wedge.
- 1/4 cup (30g) chopped walnuts Provides a pleasant crunch and nutty flavor to complement the fruit and carrot.
- 1/2 cup (120ml) milk Binds the dry ingredients together when whisked with the egg.
- 1 large egg Enriches the dough and aids in structure and browning.
TRY THIS NEXT: If these flavors sound good to you, Lemon Blueberry Scones is a natural one to save for next time.
What to have nearby
- Baking sheet
- Parchment paper
- Large mixing bowl
- Pastry blender or fork
- Box grater
Step-by-step instructions
The key to tender scones is keeping the butter cold and handling the dough as lightly as possible. Work the wet ingredients in only until the flour is moistened, then shape gently on your counter before cutting.
- 1Step 1
Preheat oven to 400F (200C) and line a baking sheet with parchment paper.
- 2Step 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3Step 3
Cut in the cold butter until the mixture resembles coarse crumbs.
- 4Step 4
Fold in the grated carrots, raisins, and walnuts.
- 5Step 5
Whisk milk and egg together, then stir into the dry ingredients until just combined.
- 6Step 6
Form into a disk, cut into wedges, and place on the baking sheet.
- 7Step 7
Bake for 20 minutes until golden brown.
ALSO GOOD: If these flavors sound good to you, Tall and Flaky Homemade Scones is a natural one to save for next time.
A few things worth knowing
- Work quickly when cutting in the butter so the warmth from your hands does not melt it.
- Stop mixing as soon as the milk and egg are incorporated to prevent a tough crumb.
- Use a sharp knife or bench scraper to cut straight down into wedges without dragging.
- Leave space between wedges on the parchment-lined sheet to ensure even browning along the edges.
Ways to make it your own
- Dust the warm tops lightly with powdered sugar before serving.
- Brush the unbaked wedges with a splash of milk and a sprinkle of coarse sugar for extra crust.
Serving suggestions
Serve these scones warm from the oven alongside a pot of black tea, fresh fruit, or softened butter. They also make a welcome addition to a weekend brunch spread next to scrambled eggs and yogurt.
Storage & reheating
Allow leftover scones to cool completely before storing them in an airtight container at room temperature. For longer storage, keep them well wrapped in a cool, dry place.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
How fine should the carrots be grated?+
A standard medium or fine grate works best so the carrot pieces soften evenly during the 20-minute bake.
Can the dough be prepared in advance?+
You can shape and cut the wedges, place them on the baking sheet, and chill them briefly in the refrigerator before baking.
How do I know when the scones are done?+
Look for lightly browned edges and a firm, set center after about 20 minutes in the 400°F oven.
With simple pantry staples and a hearty blend of carrots, walnuts, and raisins, these morning glory scones offer a satisfying start to any morning.
Morning Glory Scones
Tender morning glory scones packed with grated carrots, raisins, and chopped walnuts, baked to a golden finish for an easy breakfast bake.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/3 cup (70g) granulated sugar
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (3g) salt
- 1/2 cup (60g) grated carrots
- 1/4 cup (40g) raisins
- 1/4 cup (30g) chopped walnuts
- 1/2 cup (120ml) milk
- 1 large egg
Instructions
- Preheat oven to 400F (200C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Fold in the grated carrots, raisins, and walnuts.
- Whisk milk and egg together, then stir into the dry ingredients until just combined.
- Form into a disk, cut into wedges, and place on the baking sheet.
- Bake for 20 minutes until golden brown.
Nutrition
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