I have a hard time not mixing up a batch of scones every morning of the week. When it happens to be Easter morning, and we’re counting down the minutes to head over to Grandma’s house for an epic full-contact Hunger Games Easter egg hunt (5 boys between 5 and 10) I have a reasonable excuse to bake a batch. And just now, having read a sad tale of failed carrot cake and woe over wasted carrots and the grating thereof, it occurred to me that carrot scones should totally be an Easter morning thing. Right?
With a honeyed cream cheese schmear that I not even intentionally served in an egg shaped ramekin?
These are like a delicious marriage of carrot cake and scone, with a crunchy edge and steamy middle that makes a perfect vehicle for cream cheese – or butter and a drizzle of maple syrup or honey.
Hop to it! Happy Easter!