My aunt and I were talking the other day about how much we love scones. Always versatile, scones can be eaten from morning to noon to night – and everything in between! They go perfectly with a cup of coffee or tea. And most scones aren’t overly sweet. Until I came up with this carrot and fresh ginger scones, my favorite flavor would have to be lemon scones dipped in white chocolate. Anyway, it dawned on me that I haven’t baked scones since May. So obviously, I had to bake up a batch right away.
I have been cooking with fresh ginger this week and had some leftover – I thought that would be a delicious addition to my lemon scone recipe. But when I went to grab the lemons… I saw those bright orange carrots and clementines, the wheels start turning in my head, and the rest, as they say, is history :). I usually bake my scones with heavy or whipping cream, but I only had 2% milk on hand this time so that’s what I used and they still turned out great. While not quite as rich as the heavy cream version, these were tasty enough that my husband said he wouldn’t mind if they were the only baked good I ever had in the house.
NOTE: I love trying to come up with recipes for dairy free baked goods for those with milk allergies in my life. But I haven’t yet experimented with that in this scone, but I am planning to try this coconut oil and coconut milk for the milk and butter. Ingredients Instructions