Servings: 8 Scones
Almond Flour Carrot Cake Scones
This delicious gluten-free scone recipe has a crisp outside and a soft inside and is packed with grated carrots, shredded coconut, pecans, and raisins. Carrot cake in scone form!
Equipment
Ingredients
- 2 large eggs*
- ⅓ cup avocado oil or melted coconut oil
- ⅔ cup pure maple syrup
- 2 tsp pure vanilla extract
- 5 cups almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger optional
- ½ tsp ground nutmeg optional
- ½ tsp sea salt
- 1 ½ cups grated carrot
- ⅔ cup shredded coconut
- ⅔ cup chopped pecans or walnuts
- ½ cup raisins
Optional Glaze:
- 1 cup powdered sugar
- 2 Tbsp water
Instructions
Make the Scones:
- Preheat the oven to 375 degrees Fahrenheit and line a large sheet pan with parchment paper. You can also spray the baking sheet with cooking spray if you don’t have parchment paper, but I find parchment paper is useful when cutting the scone dough.
- In a large bowl, whisk together the eggs, oil, pure maple syrup, and vanilla extract until well combined (wet ingredients).
- In a separate bowl, mix together the almond flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and sea salt (the dry ingredients).
- Transfer the flour mixture to the bowl with the wet ingredients and mix well until a thick dough forms.
- Mix in the grated carrots, shredded coconut, chopped nuts, and raisins until everything is well distributed throughout the dough.
- Turn the dough out onto the parchment-lined baking pan. Shape the dough into a large disc shape. Use a sharp knife to cut the dough into 8 to 16 equal-sized triangles. I go with 8. Note: You can also form any size scones out of the dough with your hands, making any shape. I often make drop scones, using a spoon to plop the dough onto the baking sheet. In this sense, go with any size or shape you like.
- Use a spatula to get underneath each triangle to space out the dough. The dough is very sticky - this is normal. I promise, it will all work out. Be sure to leave room between each triangle of scone dough, as it will spread during the baking process.
- Bake on the center rack of the preheated oven for 20-25 minutes, or until the scones are golden brown and firm to the touch.
- Remove scones from the oven and allow them to cool for 10 minutes before serving.
- If adding the optional glaze (instructions below), simply drizzle the glaze over the tops of the scones once they have cooled off for a few minutes.
Make the Optional Glaze:
- Simply stir one cup of powdered sugar and water in a small bowl until a thick and runny glaze forms. Use a spoon to drizzle the glaze over the baked scones for an added burst of sweetness.
Notes
*For a vegan option, use 2 flax eggs instead of regular eggs. Mix 2 tablespoons of ground flax
seed in a bowl with 6 tablespoons of water and allow it to sit for 10 minutes, stirring occasionally, until it reaches the consistency of beaten eggs.
**You can also use melted coconut oil or melted butter
Nutrition Facts are based off of 8 large scones. Make smaller scones for less intrusive calorie content.
Nutrition
Serving: 1Scone (of 8), Calories: 701kcal, Carbohydrates: 48g, Protein: 23g, Fat: 49g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 50mg, Sodium: 356mg, Fiber: 12g, Sugar: 33g