Rich and delicious carrot oatmeal muffin with whole wheat, raisins, pineapple, coconut, and a surprise cream cheese filling baked right in the middle! They’re fantastic for breakfast and kids adore them! It always turns out well when I modify the recipe based on what I have on hand. Enjoy, I hope!
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 1 ¼ cups whole wheat flour
- 1 cup all-purpose flour
- ¼ cup white sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cardamom
- 1 teaspoon lemon zest
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, frozen
- ½ cup whole-milk Greek yogurt
- 3 tablespoons heavy cream
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup frozen blueberries, unthawed
- 1 egg
- 1 teaspoon water
- ¼ cup frozen blueberries, thawed
- ⅔ cup confectioners’ sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater and toss until mixture resembles coarse crumbs.
- Mix yogurt, cream, egg, and vanilla extract together in a small bowl. Add to the flour mixture to form a crumbly dough, stirring just until no dry clumps of flour remain. Stir in unthawed blueberries.
- Pour crumbly dough onto the parchment-lined baking sheet. Press dough together firmly until it forms a cohesive 8-inch circle. Flatten top to ensure the circle is even. Cut into 8 triangular pieces. Arrange the pieces 1 inch apart on the same parchment-lined pan.
- Whisk egg and water together in a small bowl for the egg wash. Gently brush over the top of each scone.
- Bake scones in the preheated oven until tops are golden brown, 20 to 25 minutes. Let cool completely, about 30 minutes.
- Use the back of a wooden spoon to press thawed blueberries through a fine-mesh strainer into a medium bowl to extract 2 or 3 tablespoons of juice. Discards skins and seeds. Whisk confectioners’ sugar and lemon juice into the blueberry juice until smooth. Drizzle blueberry glaze over cooled scones.
Nutrition Facts
| Calories | 355 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 10 g |
| Sodium | 407 mg |
| Sugars | 19 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |