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Preheat oven to 400°F. Coat a large baking sheet with cooking spray.
Whisk 1 1/2 cups all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in carrot, raisins, pecans, coconut and cinnamon.
Whisk milk (or buttermilk) and egg in a medium bowl; stir into the dry ingredients until just combined.
Sprinkle a work surface with 1 tablespoon flour. Turn the dough out and sprinkle the top with the remaining 1 tablespoon flour. Knead three to five times, or until the dough just comes together. Divide in half and pat each piece into a 5-inch circle. Cut each circle into 6 wedges and transfer to the prepared baking sheet.
Bake the scones until firm to the touch, 18 to 24 minutes. Glaze, if desired.