I’ve having a bit of an Easter conundrum here. Despite whether or not she would remember, we’ve always gone all out for holidays like Christmas and her birthday, but have been total slackers when it comes to Easter. (Last year we were actually on a plane to Hawaii on Easter.) There have so far been no baskets and no egg hunts and no one has been the wiser, but now I’m suddenly on a mission to provide the quintessential Easter for this three year old. (Although, maybe one with less chocolate and less of that plastic grass that gets everywhere.) What do you guys put in your kid’s baskets? Any clever ideas? Something tells me she won’t appreciate the toothbrush and new book I have in mind as much as the solid chocolate bunnies she keeps passing at the grocery store. As for my own Easter treat? Give me a scone over a muffin (or a solid chocolate bunny) any day. Scones have kind of been my thing since I discovered the the cranberry orange ones at Whole Foods at the ripe old age of 17. (Admittedly, such a weird obsession for a teenager. It was that and Laura Mercier Crème Brûlée body lotion.) Meanwhile, I’ve baked dozens of muffins, countless breakfast breads, and even a handful of batches of donuts, but never scones. Guess what guys?! Secret’s out. These were so easy, so moist, and every bit as good if not better than the coffee shop ones they sell for four dollars a pop! (PS. Be sure to hop on over and check out the other Easter-inspired recipe posts today from Inspired by Charm, Freutcake, Paper & Stitch, and Julie Blanner)
Carrot, Orange + White Chocolate Chip Scones with Cream Cheese Glaze
(makes 8 large scones- adapted from Words of Deliciousness)
- 3 cups flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup butter
- 1 egg
- 1 cup shredded carrots
- ½ cup orange sections chopped
- ⅔ cup milk
- 1/2 c. mini white chocolate chips
For the Glaze:
- 1 1/2 c. powdered sugar
- 1/4 c. water
- 1/2 c. cream cheese, softened at room temperature
- 1/2 tsp. vanilla extract
- Preheat oven to 375 degrees F. Prepare a baking sheet by greasing it or using parchment paper.
- In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Add the butter and cut in with a fork or a pastry cutter until the butter is completely worked into the flour mixture and forms a crumbly mixture. Add the chocolate chips. Wait to combine until next step.
- In another bowl combine the egg, shredded carrots, oranges, and milk. Add the wet mixture to the dry mixture and by hand combine the two until it forms a ball. Do not overwork the dough.
- On a lightly floured surface form the dough into an 8″ circle and then cut into 8 even slices or triangles. Place each piece on the baking sheet. Bake in the preheated oven for 18-22 minutes or until lightly browned.
- Cool completely. This process actually helps soften the carrots, too.
- While the scones are cooling prepare the icing. Add all ingredients for the glaze to a bowl and mix well. You can add additional powdered sugar or water until you reach your desired consistency.
- Drizzle the icing over the scones and serve.
Photography by Katie Jameson