Is there anything tastier than a scone? These beauties are a wonderful marriage of sweet carrot cake and flaky scone. Incredibly simple to make and done in a flash, they're perfect for breakfast, dessert, or a snack. Adapted from the Currant Scones from the cookbook, Vegan For Everybody.
I'm a serious sucker for a scone. They are just the right amount of sweet, and as such can be unabashedly consumed at anytime of day. They're also versatile; if sweet isn't your thing, take a dive into a savory scone!
I knew these would be the perfect compliment to Osmond. Who is Osmond you ask? He's Oliver's little bunny friend! Leslie, the owner-extraordinaire of the adorable shop Elk & Ivy, a friend and reader hand-crafted him lovingly as a 'welcome to the world' gift for our own bunny-head. Take a look at social media to see Osmond and Oliver together #cutenessoverload
Leslie handcrafts the most amazing dolls, and has now branched out to bunnies. You can also request a custom doll! She is seriously so insanely talented, and I can't encourage you enough to become a patron of her awesome shop. I mean seriously, just take a peek at what she creates! This not a sponsored post, I just think Leslie's dolls are so beautiful and her work inspiring.
Osmond has a distinctively french flair to him with his dashing neckerchief, light gauzy pants, and charming polka-dotted ears. I keep him in the living room, for all to adore.
I think his favorite thing to eat just might be these carrot cake inspired scones; very euro-bunny indeed. Take a gander further down to see more photos of Osmond!
Carrot Cake Scones
Is there anything tastier than a scone? These beauties are a wonderful marriage of sweet carrot cake and flaky scone. Incredibly simple to make and done in a flash, they're perfect for breakfast, dessert, or a snack. Adapted from the Currant Scones from the cookbook, Vegan For Everybody.
Yield: 8 scones
Ingredients
- ¼ cup chopped pecans
- 2 cups (10 oz) all-purpose flour
- ¼ cup vegan granulated sugar
- 1 tbsp baking powder
- ½ tsp kosher salt
- ½ tsp pumpkin pie spice
- ¼ cup shredded coconut
- ½ cup grated carrot, gently packed
- 5 tbsp refined coconut oil, room-temperature
- ¾ cup soy creamer
Cooking Directions
- Toast the pecans over medium heat in a small frying pan for about 5 minutes, until fragrant. Stir very often, ensuring they don’t burn. Remove from heat and allow to cool.
- In a food processor, pulse together the flour through the shredded coconut. Pulse in the oil, ½ tbsp at a time, until it resembles coarse cornmeal with some larger pieces.
- Transfer to a large mixing bowl and stir in the carrot and pecans. Next, slowly stir in the creamer until just combined. The dough will be sticky.
- Preheat the oven to 450 F. Line a baking sheet with parchment paper and place another baking sheet beneath the first one (this keeps the bottoms from browning).
- Transfer the dough to a floured workspace and pat into an 8-inch round. Cut into 8 wedges and arrange on the baking sheet 2 inches apart. Bake for 12-15 minutes, rotating the sheet halfway through, until the tops are just golden brown. Allow to cool on a cooling rack for at least 10 minutes.
