Morning Glory Scones are chock full of flavor and a little bit of added healthy goodness. The perfect scones recipe to make for breakfast!
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MORNING GLORY SCONES
Today I am so excited to have Stephanie of Girl Versus Dough here to share her seriously delicious Morning Glory Scones recipe with you! It is perfect for a Friday, because you can plan to make these this weekend to accompany a nice warm cup of coffee. Stephanie shares so many wonderful recipes on her blog and I am constantly in awe of her beautiful photos and delicious baked goods and other yummy treats.
Some of my favorite recipes of hers are this Basil, Olive and Sun-Dried Tomato Bread, these Sweet Potato-Marshmallow Cinnamon Rolls, and this Plum-Blackberry Cream Cheese Bread with an Oat Streusel. Yum! I would love to be Stephanie’s neighbor! 😉 Stop over and check out all of her recipes and send your well wishes, because she is expecting a baby in May!
Hi, A Cedar Spoon friends! I’m Stephanie and I blog over at Girl Versus Dough about baking bread and other adventures. I’m so honored and excited to be guest posting on Julia’s site today so she can get extra snuggle time in with her new little man. And I’m extra excited, because I made you a scone recipe that is so tasty and easy to make! The scones will make you want to clap your hands and sing along with a choir of angels.
Morning Glory Scones – What’s in a Name?
I’m talking about these Morning Glory scones. I have no idea where the name “Morning Glory” comes from, but what I do know is the name often implies a lot of deliciousness going on – in this case, with carrots, raisins, spices, shredded coconut, apples and chopped nuts. These baked beauties are chock full of all of those things, plus some whole wheat flour (for the health), brown sugar (for the sweetness) and butter (for the texture. Also for the yums).
These scones are super easy and quick to put together that you could even bake them on a weekday morning, but I like to bake them first thing on the weekends. Then I drizzle them with the spice glaze, eat a couple or five while they’re fresh and warm, and then freeze the rest for on-the-go breakfasts and snack attacks throughout the week. It’s a good way of living.
So the next time you feel the urge to bake (which, in the case of these, should be like two minutes from now), make these scrumptious morning glory scones. Just be sure to get your singing voice ready when you hear the choir of angels.
A couple of things you may need to make this easy scones recipe:
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For the scones –
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup packed light brown sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/3 cup chilled butter, diced
- 1 cup shredded carrots
- 1/2 cup peeled and finely chopped apples
- 1/2 cup raisins
- 1/4 cup chopped walnuts
- 1/4 cup sweetened coconut
- 1/3 cup milk
- 1 egg
For the glaze –
- 1/2 cup powdered sugar
- 2 tablespoons orange juice
- Pinch cinnamon
- Heat oven to 400°F.
- In a large bowl, stir together flours, brown sugar, baking powder, cinnamon, salt and ground ginger. Cut in cold butter with a pastry cutter or your fingers until mixture is mostly crumbly.
- Add shredded carrots, chopped apples, raisins, walnuts, coconut, milk and egg; stir until a soft dough forms. Dust the top of the dough with flour and on a floured surface turn dough out and knead just a few times so dough comes together. Pat dough into a 1-inch thick circle; cut into 8 equal wedges. Place wedges on an ungreased baking sheet.
- Bake 18 to 20 minutes until a toothpick inserted in the center of the largest scone comes out clean. Transfer to a cooling rack to cool.
- In a small bowl, whisk together glaze ingredients. Drizzle over warm or room temperature scones; let set before serving.