It's Day 4 of the Scone Series and we're moving gears into a scone inspired by my favorite cake, carrot.


Yet again, I came back to borrow a recipe from my friend Sarah of Broma Bakery. Can you blame me when all of her recipes are spot-on? Her Carrot Cake Scones with Coconut Cream Cheese Frosting looked amazing, so I had to include this in the series. So, head on over for the full recipe here and substitute the '1/2 cup shopped walnuts or pecans' with 1/2 cup of our Coconut Orange Peel almonds. Also, when making the frosting add 1/2 the zest of an orange to really bring out the tanginess of the cream cheese. This has always been my secret when making cream cheese frosting.