Carrot + Coffee & Chocolate Scones

October 20, 2016

Carrot + Coffee & Chocolate Scones by Faring Well

Saturday morning apple picking and Sunday morning pumpkin patch visiting, followed by a little rain. It has been a nice fall stretch we are having here in southern CA, despite the heat bump for a few days. I know fall has arrived in my heart when cravings for bowls of veggies are countered with ones for fresh scones and muffins. Two of which I had you vote for last week on Instagram (so neat by the way) and “team scones” dominated the polls – YAY. Deep down I was on team scones too, and don’t worry you double chocolate muffin lovers, the other recipe will find it’s way here soon. However, for now these scones have won my heart. Team scones for life.

You sweet readers have also won my heart, and I apologize for letting myself get so behind on responding to all of your heartfelt comments. I hope to play catchup over this next week, and if I could deliver a box of scones to each of you I would. I took a leaf from my own book last week and took time to really think of what it was that I wanted to eat. Lists of fancy recipes were laid out in front of me on random pages of college-ruled notebooks, but the only thing I cared about was when I was going to bake my next scone.

We have a close relationship, scones and I. Even before I followed a plant based diet and would treat myself to a butter-laden one at the coffee shop from time to time. Since developing my own method I can’t help but whip these up with varying fillings on the regular. They are slightly different than the traditional scone, although the outward appearance is pretty mirror-like. The interior is dense, as it should be, but fluffier. The outer crust is so crisp, crumbling right into your mouth and revealing the fluffy interior studded with fillings. I give all the credit of this brilliant flavor combo to Louis from The Great British Baking Show. He whipped up a cookie one week with carrot, coffee and chocolate – and I immediately took note to include them in a recipe of my own too. I was drooling at the thought of them being married together in a baked sweet.

I know it is a bit bold to call out a recipe favorite of all time, never knowing all of the deliciousness that exists in the world. But if I could walk out on this hypothetical ledge with you today, I would say this is my favorite baked sweet – of all time. Over cookies, brownies, and cakes – I just want these scones. Every day, forever. Which is why I ate two for dinner the first day I made them, and felt flipping fantastic. It didn’t have the exact ratio of carbs, protein, nutrients, and fat to constitute a complete meal – but I felt completely happy, and sometimes that is more important.

Carrot + Coffee & Chocolate Scones by Faring WellCarrot + Coffee & Chocolate Scones by Faring WellCarrot + Coffee & Chocolate Scones by Faring WellCarrot + Coffee & Chocolate Scones by Faring WellCarrot + Coffee & Chocolate Scones by Faring Well

Makes 4 large scones. 

1 1/4 cups light spelt flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2 tablespoons coconut sugar
1 tablespoon coffee grounds (see note)
1/2 cup shredded, fresh carrot
1/3 cup chopped dark chocolate
1/4 cup coconut oil, as a solid (see note)
2 tablespoons almond milk
1 teaspoon apple cider vinegar

Combine the dry ingredients (spelt flour trough dark chocolate) in a medium mixing bowl and toss well, making sure to coat each piece of carrot and chocolate with flour. Add the solid coconut oil, and break apart into the dry mixture using a fork (or your fingers if it’s too hard). Once the oil is incorporated, causing the flour to form little pea sized clumps throughout, add the almond milk and apple cider vinegar. Mix well until the dough begins to come together. Using your hands to press the dough into a ball inside of the bowl, if it is too dry to do so then add another tablespoon of almond milk and mix again.

Transfer the dough to a parchment lined baking sheet and  form into an eight inch long log, about two inches high (as pictured above). Place in the freezer for 10 minutes.

While the dough is chilling in the freezer, preheat the oven to 400F.

Remove the baking sheet from the freezer after 10 minutes. Cut in half using a large knife, and cut diagonally across each half, forming 4 triangular scones. Space the scones a few inches apart on the sheet and place in the oven. Bake for 23 to 25 minutes. The tops and edges should be a nice golden brown.

Transfer to a wire rack, let cool, and serve right away.

Scones are best eaten the day they are made, and get soft when stored. If you must store them, place in a parchment bag and loosely close the opening. Leave on the counter and enjoy by the following day.

NOTE: For the coffee grounds, I recommend using a courser grind of your favorite grounds. A finer grind lets the coffee almost disappear into the scone and go unnoticed. If you wish to make these without coffee, substitute 1/4 teaspoon of ground cinnamon and 1/4 teaspoon ground cardamom for another layer of flavor. For the coconut oil, if your kitchen is warmer and the coconut oil is not solid at room temperature, measure out the quarter cup into a small dish and place in the fridge to harden beforehand. Line the dish with plastic wrap for easy removal, if desired.

Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!


  • Reply Rae October 20, 2016 at 3:07 am

    Oh wow this looks absolutely delicious! Also just checking in, as I wrote you a few weeks back about the interview for LFB with the questions, just wondering if you received it?

    Rae | Love from Berlin

    • Reply Faring Well October 20, 2016 at 8:17 pm

      Rae! Thank you! And yes, I am so sorry, my email inbox is a nightmare and I plan to clear it out this week/weekend and will get back to the one your wrote me – I am so very sorry! <3

  • Reply Sasha @ Eat Love Eat October 20, 2016 at 3:36 am

    I love to read your posts – you have a lovely way with words and I really feel like I know you when you share your experiences. These scones look and sound delightful :)

    • Reply Faring Well October 20, 2016 at 8:17 pm

      Aw Sasha, that is just so neat to hear. You’re the sweetest, thank you!

  • Reply Abby @ Heart of a Baker October 20, 2016 at 7:05 am

    Oh Jesse, these are perfect! I have scones on the list to make this weekend and yours are giving me inspiration!

    • Reply Faring Well October 20, 2016 at 8:18 pm

      Yay! I’m so glad Abby! Looks like it’t going to be a good weekend for you, every weekend is made better with scones! Happy breakfasting friend, and thank you for your sweet note here – xx

  • Reply Maya | Spice + Sprout October 20, 2016 at 7:06 am

    I was originally on team double chocolate muffin, but I think I might be switching my position! These look totally awesome! Love reading your words as always, hope you continue to have a cozy and scone filled autumn <3

    • Reply Faring Well October 20, 2016 at 8:19 pm

      Yay! I mean, those muffins are so darn good too – so you can be team “both” if you’d like ;). Thank you for this comment Maya, you just made me smile. Happy autumn baking to you too friend! <3

  • Reply valentina | sweet kabocha October 20, 2016 at 8:58 am

    Do you believe that I’ve never tried sweet scones? I’ve just realize that I made them twice, but in savory form! And these, they sound perfect for me – veggies + chocolate + coffee *___*
    Enjoy the weekend :*

    • Reply valentina | sweet kabocha October 20, 2016 at 8:59 am


      • Reply Faring Well October 20, 2016 at 8:20 pm

        Oh my goodness! No, I can’t believe it – and think you should drop everything you’re doing and make them tonight ;). Even though I do enjoy a good savory scone as well, there is just something about the sweet! Enjoy the weekend too Valentina, thank you – xo

  • Reply Kiki October 20, 2016 at 10:10 am

    Hi! Do you think all purpose and/or whole wheat flour would work in this recipe?

    • Reply Faring Well October 20, 2016 at 8:22 pm

      Hi Kiki! Great question, I would recommend all purpose over wheat. And since spelt flour soaks up more liquid than all purpose, your dough might be a bit stickier in the end. If this happens just add a tablespoon of flour at a time while mixing until it comes together!

  • Reply Natalie // The Gantzery October 20, 2016 at 1:53 pm

    These sound amazing!! What an interesting combo of flavors. I wonder if almond flour would work instead of the spelt (since that’s all I have right now)? I’ll let you know if I try it out! <3

    • Reply Faring Well October 20, 2016 at 8:23 pm

      Hi Natalie! Thank you tons, you’re the sweetest. As for the flours, I wouldn’t substitute 100% almond flour, but only a third of the flour amount. Otherwise they might crumble to pieces. It might be best to wait until you can pick up some spelt or all purpose (even gluten free all purpose). But let me know if you do try and what you think! xx

  • Reply Sasha Swerdloff October 20, 2016 at 3:39 pm

    Cannot wait to make this when I get home tomorrow! Weekend baking here I come…love these and you!

    • Reply Faring Well October 20, 2016 at 8:24 pm

      Aw Sasha! No way. Totally flattered and red in the face right now, you’re too sweet! I hope you’ve had the best time adventuring this week – you inspire me girl. Love you back! xo

  • Reply Gena October 20, 2016 at 5:15 pm

    You had me at chocolate. And coffee. (OK, maybe carrots, too.) This is such a wonderful fall recipe, Jessie–and like you, I’m on a total baking kick in celebration of it being October. Can’t wait to try these healthful-yet-delectable creations!

    • Reply Faring Well October 20, 2016 at 8:26 pm

      Thank you tons and tons Gena, sheesh, this means a good deal coming from you ;) I’m so glad your digging the flavor combo! Yay for baking kicks, can’t stop won’t stop right now ;) hugs to you friend, and have a happy weekend!

  • Reply Sophie MacKenzie October 21, 2016 at 9:49 am

    Ah, Louie!! <3 He was a total household favourite, for sure! These look amazing, buddy! Like you, I am always up for a good scone and cup of coffee. I'll have to make these this weekend for one of our lazy sleep in mornings <3 Lots of love!

    • Reply Faring Well October 25, 2016 at 11:22 am

      Right! He was constantly so inspiring, and so humble (they all were, that show is magic). And ah thank you for this sweet compliment Sophie, means tons coming from you – your baking skills are amazing. Hope you had a lovely weekend friend! xx

  • Reply Joyce @ Sun Diego Eats October 21, 2016 at 11:38 am

    Love the combo of carrot and chocolate – and your ever honest and thoughtful posts :)

    P.S. In Brazil we always make chocolate cake with chocolate frosting and after I moved here have never really seen it paired with chocolate so happy to see it pop up here!

    • Reply Faring Well October 25, 2016 at 11:22 am

      Aw yay! That cake sounds amazing. I love carrot and chocolate together now, and love hearing how it is enjoyed in another part of the world too <3

  • Reply Gemma October 23, 2016 at 4:20 pm

    Probably the cutest scones I’ve ever seen! …and now I’m wondering why the hell I haven’t made scones before?! These look so yummy and perfect, think I’ve found the right recipe to finally be a member of the team scones! ;-)


    • Reply Faring Well October 25, 2016 at 11:23 am

      YAY! Team scones for life ;) thank you Gemma, you are too kind!

  • Reply Jodi October 24, 2016 at 5:40 pm

    Team scones for life! yes yes yes! I do love a good scone. The flavors here are incredible, Jessie – happy fall/rain/pumpkin picking dear friend! x

    • Reply Faring Well October 25, 2016 at 11:24 am

      Aw thank you friend, you are THE sweetest. Happy fall festivities to you too, I just loved your Insta story of that little pumpkin patch you two found! <3

  • Reply Marta / What should I eat for breakfast today October 25, 2016 at 3:06 am

    You’re so sweet! I want this box of scones! :D

    • Reply Faring Well October 25, 2016 at 11:25 am

      Marta, YOU are too sweet <3 thank you! Wish I could deliver you a plate of these scones right now. Hope you are having the loveliest week - xx

  • Reply Sabine I Sweet Lemons & Lilikoi October 25, 2016 at 10:13 pm

    These look amazing and I was going through your list of ingredients just now thinking “check … check… check”. Yep, have it all at home. Scones for breakfast this weekend :) can’t wait to try these, Jess!

    • Reply Faring Well October 29, 2016 at 7:36 pm

      Aw yay! Thank you tons Sabine! Hope you get to make and enjoy them this weekend <3 super appreciate your sweet comment here - xx

  • Reply Liz October 30, 2016 at 10:45 am

    These sound wonderful! I’m always excited about finding new vegan treats to make for my eldest. I do not have coconut oil on hand. Do you think this could be made with Earth Balance sticks?

    • Reply Faring Well November 8, 2016 at 1:12 pm

      Hi Liz! Although I haven’t tried it myself, I believe it might work just fine!

  • Reply Elenore Bendel Zahn November 1, 2016 at 2:30 am

    My darling, you are pure love! You shared how you had two of these for dinner and how it’s not a complete meal + who cares. Well, that’s simply where it’s att, babe! I am loving your stories so much and your journey is perfect (as are these scones). I’ll be having two as well. For breakfast, lunch AND dinner. Haha :)

    Biggest, hugest hugs from Sweden. Let’s share one of these one day.

    • Reply Faring Well November 8, 2016 at 1:13 pm

      Aw Elenore! Thank you sweet lady! That is so where it is at, isn’t it? Adore you and hope to share one of these with you so soon, that would be the best. XX

  • Reply KJ | Om Nom Herbivore November 20, 2016 at 11:02 pm

    OMG! These sound so delicious!! Coffee, carrots, and chocolate <3 Just pour a big ol' mug of coffee for a match made in breakfast heaven!

    • Reply KJ | Om Nom Herbivore November 27, 2016 at 12:35 pm

      I just made these this morning – SO good!!! Not too sweet but a little chocolate to please the chocolate lover in me :) Good one Jessie!

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