Carrot Ginger Mini Scones

I’m not much of a breakfast food person. I know. Amazing. How can that be? Doesn’t everybody love breakfast? I’m just not a fan of sweet food in general, let alone for breakfast, and I really don’t like eggs much. I enjoy the occasional stack of homemade pancakes or waffles or a fresh bagel with peanut butter, but if I am going to indulge in a huge mid-morning meal, I like it to be Mexican – breakfast burritos, chilaquiles, quesadillas – I like it spicy and FLAVORFUL.

These scones fit the flavorful bill. Made with basil, ginger and lemon zest, they are fresh, sparkly and surprising –  decadent companion to a Spring Brunch menu.


  • 3 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) cold butter, cut into small pieces
  • 2 cups rolled oats
  • zest of 2 lemons
  • juice of 2 lemons
  • 1 cup soymilk
  • 3 medium carrots, grated
  • Fresh basil, chopped (about a handful)
  • 1-inch chunk fresh ginger, minced


Preheat oven to 375 degrees.

Pulse together in a food processor the butter, flour, baking powder and baking soda. Pour mixture into a bowl and add the remaining ingredients. Stir it all together until combined then turn out onto a floured counter.

Gently form dough into a ball and flatten into a fat disk. Cut the disk into four sections. Work with one section at a time. Form one section of the dough into a ball, and flatten into a disk about 6 inches in diameter and 1 inch thick. Use a sharp knife to cut into 8 wedges and place them on a cookie sheet. Repeat with the other three balls of dough. You will end up with 32 mini scones. Bake for 25 minutes, or until the bottoms have browned.

One thought on “Carrot Ginger Mini Scones

  1. Pingback: April 5 Recipe Roundup « The Heavy Table – Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

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