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Morning Glory Scones are chock full of flavor and a little bit of added veggie goodness. The perfect scones recipe to make for breakfast or a brunch! Your guests will love these.
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.
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.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- flour
- sugar
- baking powder
- spices: cinnamon and ginger
- carrots
- apples
- raisins
- walnuts
- coconut
How to Make Morning Glory Scones
Step 1: Mix Dry Ingredients and Butter: 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.
Step 2: Add Other Ingredients and Form Dough: 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.
Step 3: Bake: 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.
Step 4: Create Glaze: In a small bowl, whisk together glaze ingredients. Drizzle over warm or room temperature scones; let set before serving.
Morning Glory Scones?
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, brown sugar (for the sweetness) and butter.
Storage Instructions
Store the leftover morning glory scones in an airtight container for up to 4 days.
To freeze, make sure to cool completely and then wrap in foil or plastic warp and store in a freezer safe container for up to 3 months.
More Breakfast Recipes
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Morning Glory Scones
Ingredients
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
Instructions
- 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.
Notes
- Store the leftover morning glory scones in an airtight container for up to 4 days.
- To freeze, make sure to cool completely and then wrap in foil or plastic warp and store in a freezer safe container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is rather unusual because there are so many ingredients which should be combined. I guess it takes quite a lot of time and efforts to bake these scones, especially if you are making them for the first time.
Beautiful scones! I am sure they taste amazing with all of those wonderful flavors and orange glaze!
Agreed! They are beautiful!
Uh oh, I can’t have whole wheat flour…will regular do?
Yes you can substitute regular flour for the whole wheat flour. Enjoy!
Loooove these! So many blogger babies! Next time we all get together we need to bring the babes too! Oh and Stephanie has to bring these scones!
I agree! That would be so fun! 🙂
Thanks so much for letting me share these scones on your blog today, friend! I wish you were my neighbor, too. 🙂
Thank you for sharing this beautiful recipe!
I love this twist to morning glory muffins! These scones look incredible!
I have cup of coffee right in front of me at this very moment and one of these scones would go perfect with it. Thanks for a great recipe and for beautiful pictures Stephanie!!
These would make any tea time or breakfast absolutely glorious! Oh how yummy!
Those are gorgeous! Great job Stephanie!
Beautiful guest post from Stephanie! Just love her and these scones!!
Me too! These look so yummy.