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.