Before the games start in the evenings, Dad and I usually sneak in a little sightseeing in each city we visit on our baseball trips. We touched the Cloud Gate (aka the big metal jelly bean) in Chicago, toured the Henry Ford Museum en route to Detroit, and wandered around the Rock ’n Roll Hall of Fame in Cleveland. We strolled through the Nasher Sculpture Center in Dallas, climbed the steps of the Old North Church in Boston, and rode to the top of the Empire State Building in New York City.
But Seattle’s sights and experiences will always be some of my favorites.
Seattle was the first “big” baseball trip my dad and I took together exclusively for the stadium (and not as part of a family vacation like with Southern California, Arizona, and Colorado). After arriving, we immediately walked to the Space Needle for a breathtaking fog-free view of the entire city. Dad and I meandered over to the Pike Place Market next, where I fell in love with the flower stands full of yellow daisies and pink roses, and I resolved to open my own someday.
Before flying out the following morning, we stopped by the hotel’s restaurant for breakfast. Dad ordered an egg dish, and I probably did the same, but all I remember were the scones.
Oh. My. Goodness.
Cranberry, with a dusting of coarse sugar and hint of orange. Crunchy on the outside, soft and buttery on the inside. I left half of my meal on the plate to save room for both my and Dad’s scones! (Yes, I stole his. Politely.)
With that memory in mind, I felt an overwhelming urge to bake scones the day before we left on our current baseball trip. Fresh out of dried cranberries, I turned to the next two “C” ingredients I could think of—carrots and cake—and combined them into one surprisingly soft (and secretly healthy!) scone. I wish I had stashed a few of these in my suitcase along with my muesli and oat bars… My mouth is watering just thinking about them!
Now you can eat cake for breakfast without any guilt! Store any leftovers in an air-tight container for up to 2 days on the countertop. (The cream cheese drizzle will soften, but it’s still okay to eat!)
- Preheat the oven to 425°, and lightly coat a baking sheet with nonstick cooking spray.
- In a medium bowl, whisk together both flours, brown sugar, baking powder, and salt. Slice the butter into small pieces, and cut into the flour mixture using two knives or the back of a fork. When the mixture resembles fine crumbs, stir in the yogurt, 4 teaspoons of milk, and vanilla. Gently fold in the carrots.
- Divide the dough into 8 balls, and place on the prepared baking sheet. Flatten slightly. Brush the tops with 1 teaspoon of milk and sprinkle the granulated sugar on top. Bake at 425° for 12-15 minutes, or until light golden. Cool on the pan for 5 minutes before turning out onto a wire rack.
- In a small bowl, stir together the cream cheese and remaining 1 teaspoon of milk until creamy. Stir in the powdered sugar. Drizzle over the tops of the scones.
Note: Because these are scones and meant for breakfast, they’re not as sweet as you’d expect a carrot cake to be!
