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Vegan Carrot Cake Scones (Gluten-Free)

Gluten-Free Vegan Carrot Cake Scones are perfectly sweet with an amazing crisp on the outside. These fluffy scones are loaded with carrot cake goodies and are perfect for breakfast, brunch, or snack.

Vegan Carrot Cake Scones - gluten-free, refined sugar-free, dairy-free scone recipe made with carrot cake goodies for the ultimate treat!

There’s something to be said for a good recipe montage, and a well-executed carrot cake montage is always a great idea.

The first and final step? Turn everything into carrot cake. No shame in it!

Sure, a good old fashioned regular Paleo Carrot Cake is absolutely scintillating..

..to the extent that everything need be carrot caked. 

Take for instance, my Paleo Carrot Cake Blondies, Paleo Carrot Cake Banana Muffins, Paleo Carrot Cake Cookies, Paleo Carrot Cake Pancakes, or Carrot Cake Fat Balls all delicious treats vastly improved by the fact that all the elements of carrot cake are packed right in 😉

And for this rendition of everyone’s favorite cake? SCONES!

These easy Vegan Carrot Cake Scones are that lovely little combo of your favorite morning scone mixed up with all the goodies of carrot cake.

Not only are these tasty scones gluten-free, dairy-free and absolutely delicious, they are just so easy to make! 

Let’s chat about the details!

Gluten-Free Vegan Carrot Cake Scones made refined sugar-free for a healthier breakfast or brunch recipe.

Vegan Carrot Cake Scones Ingredients:

Gluten-Free All-Purpose Flour: The base of these scones is a gluten-free flour blend. I use Bob’s Red Mill’s gluten-free 1-to-1 baking flour, but in my experience, Pamela’s and King Arthur’s gluten-free blends should work great too. 

I have found various brands have different absorbencies so add more flour if the dough is too wet or more coconut milk if the dough is too crumbly. Be sure to give the recipe a full shot as written first, as the dough will appear crumbly at first but it will come together perfectly after kneading it with your hands a bit!

Baking Powder: Used for leavening and for that amazing crisp on the outside, baking powder is a powerful tool here. Don’t skip it, even if your flour blend contains it!

Raw Cane Sugar or Coconut Sugar: Used for sweetening the scones, raw cane sugar or coconut sugar (whichever you prefer) gives that enticing sweetness. You can add more or less sugar to taste! I would use 3 tablespoons at a minimum for scones that are only just barely sweet.

Ground Cinnamon & Sea Salt: Ground cinnamon is key in bringing out some warm, inviting flavors, and sea salt enhances all of the flavors of the scone. Be sure to include both!

Full-Fat Canned Coconut Milk: Instead of butter, we use full-fat canned coconut milk as the fat and liquid portion of the recipe. Be sure to stick with full-fat and don’t replace it with any other type of non-dairy milk, as these scones are absolutely amazing with the coconut milk! No, you can’t taste it!

Grated Carrot, Raisins, Raw Pecans: Our carrot cake add-ins! These tasty goodies add sweetness, texture, and that carrot cake vibe. Nope, there’s no pineapple in these scones but if you feel adventurous, you can always try to add some. 

Optional:

Make an easy vanilla icing or melt coconut butter in the microwave for a dairy-free glaze. You can also always make a batch of my Vegan Cream Cheese Frosting for a tangy frosting action! If you have an orange, zest it up and add 1 tablespoon of orange zest to the scones.

Vegan Gluten-Free Carrot Cake Scones - an easy recipe for scones that is dairy-free and refined sugar-free

How to Make Carrot Cake Scones:

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper (or spray with cooking spray).

Add the gluten-free flour, sugar, cinnamon, baking powder, sea salt, raisins and pecans to a mixing bowl and stir thoroughly until everything is well-combined. Add the grated carrot and coconut milk and stir well.

Stir the ingredients for the carrot cake scones together in a mixing bowl

The dough will appear crumbly at first, so finish off the process by using your hands to knead everything together. 

The dough will look crumbly at first...don't freak out

Form a ball of dough then press it into a disc and place it on a cutting board.

Use your hands to knead the dough into a ball

Use a knife to cut the round disc into eight triangles. The raisins and nuts will want to pop out of the dough – no big deal – you can just poke them back in.

Cut the dough into eight triangles

Place the dough triangles on the baking sheet and bake for 22 to 25 minutes, or until the scones are golden-brown and feel firm when poked.

Allow scones to cool at least 10 minutes before serving.

Finished carrot cake scones on a baking sheet

If you’d like, you can make a basic powder sugar glaze or warm up some coconut butter in the microwave to glaze the scones.

How to Store Scones:

Store leftover scones in a sealed tupperware container on the counter top for up to 5 days or in the refrigerator for up to 10 days. If you’d like, you can freeze the scones in a zip lock bag.

Pro Tip: As the scones sit, they become hard. When you want to eat one, heat it up in the microwave for 15 to 30 seconds and it will soften back up.

That’s it! An easy, brunch-worthy treat for sharing with your favorite people. These carrot cake scones also make amazing snacks or dessert.

More Scone Recipes:

Enjoy!

Vegan Carrot Cake Scones - gluten-free, refined sugar-free, dairy-free scone recipe made with carrot cake goodies for the ultimate treat!

Vegan Carrot Cake Scones (Gluten-Free)

Yield: 8 scones
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

A beautiful marriage of scones and carrot cake wrapped into one delicious package.

Ingredients

  • 2 1/2 cups gluten-free all-purpose flour
  • 1/2 cup raw cane sugar or coconut sugar
  • 2 tsp ground cinnamon
  • 1 Tbsp baking powder
  • ½ tsp sea salt
  • ½ cup raisins
  • ½ cup raw pecans, chopped
  • 1 ¼ cups full-fat canned coconut milk
  • 1 1/3 cups grated carrot

Instructions

  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper (or spray with cooking spray).
  2. Add the gluten-free flour, sugar, cinnamon, baking powder, sea salt, raisins and pecans to a mixing bowl and stir thoroughly until everything is well-combined.
  3. Add the grated carrot and coconut milk and stir well. The dough will appear crumbly at first, so finish off the process by using your hands to knead everything together. 
  4. Form a ball of dough then press it into a disc and place it on a cutting board. Use a knife to cut the round disc into eight triangles. The raisins and nuts will want to pop out of the dough - no big deal - you can just poke them back in.
  5. Place the dough triangles on the baking sheet and bake for 22 to 25 minutes, ot until the scones are golden-brown and feel firm when poked.
  6. Allow scones to cool at least 10 minutes before serving.
  7. If you’d like, you can make a basic powder sugar glaze or warm up some coconut butter in the microwave to glaze the scones.
Nutrition Information:
Yield: 8 Serving Size: 1 of 8
Amount Per Serving: Calories: 366Total Fat: 16gCarbohydrates: 61gFiber: 3gSugar: 17gProtein: 4g
Gluten-Free Vegan Carrot Cake Scones - refined sugar-free, dairy-free scone recipe that is easy to make and loaded with carrot cake flavor!
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