Morning Glory Scones

No bakery degree required for this recipe: these healthy carrot- and raisin-studded morning glory scones are as easy to make as a batch of muffins. White whole-wheat flour adds a boost of fiber, and just enough butter gives them great flavor and texture without going overboard on calories. For a sweeter scone, drizzle with the optional scone glaze.

Prep/Cook Time: 45 Minutes, Servings: 12

Ingredients

• 1 1/2 cups all-purpose flour plus 2 tablespoons, divided
• 1 1/4 cups white whole-wheat flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1/4 cup sugar
• 1/2 teaspoon salt
• 5 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup shredded carrot
• 1/2 cup raisins
• 1/3 cup chopped toasted pecans
• 1/3 cup shredded sweetened coconut
• 1 teaspoon ground cinnamon
• 1 cup reduced-fat milk or buttermilk
• 1 large egg
• Sweet Scone Glaze (optional)

Directions

1. Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
2. Whisk 1 1/2 cups all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in carrot, raisins, pecans, coconut and cinnamon.
3. Whisk milk (or buttermilk) and egg in a medium bowl; stir into the dry ingredients until just combined.
4. Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour. Knead three to five times, or until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.
5. Bake the scones until firm to the touch, 18 to 24 minutes. Glaze, if desired.

© Dotdash Meredith. All rights reserved. Used with permission.