Carrot, Raisin, Walnut Scones with a Maple Brown Sugar Glaze

Turns out, having a back-up of your blog content is necessary when you redesign your site. Rookie move. 

These scones were too good to leave behind, so here it is - take 2. 

I baked these delicious little guys on a lazy Saturday morning. Key word - lazy. Missing a few ingredients (and having no desire to leave the house to purchase them) meant making minor substitutions. Follow the Eating Well recipe or switch it up: 

No eggs? Try substituting ground flax seed instead. 1 tbsp ground flax plus 3 tbsp water. Mix in a small bowl and let sit for 5-10 minutes. Use as you would an egg.
Note: Ground flax is an excellent source of omega-3 fatty acids and  is a source of fiber. Keep a bag handy for topping oatmeal, yogurt, or adding to your favorite smoothie.  

I used walnuts instead of pecans. It's a flavor preference and they were readily available. Toasted or not, nuts add flavor, crunch, and a hefty dose of heart-healthy fats per serving.

The coconut is an added bonus in this recipe, but again, totally optional. I left it out. 

For the Maple Brown Sugar Glaze, mix equal parts brown sugar and 100% pure maple syrup in a saucepan. Heat over low heat until the sugar dissolves. Drizzle over scones.

Now that's what I call a Saturday.