Almond Flour Carrot Cake Scones
User Reviews
5
Almond Flour Carrot Cake Scones
Description
The scones start with a blend of eggs, avocado or coconut oil, pure maple syrup, and vanilla extract, which provide moisture and sweetness. Almond flour forms the dry base, combined with baking powder, baking soda, cinnamon, nutmeg, ginger, and salt for a flavorful foundation. Fresh grated carrots, shredded coconut, chopped pecans or walnuts, and raisins are folded into the mixture, adding texture and bursts of sweetness.
The dough is formed into a disc on a parchment-lined pan and cut into wedges before baking at 375°F. The result is a moist, spiced scone with chunks of carrot and nuts visible throughout. These scones have a soft crumb and natural sweetness complemented by the optional powdered sugar glaze drizzled on top after baking.
They can be customized to be vegan by substituting flax eggs for regular eggs and using melted coconut oil or butter in place of avocado oil. The recipe yields 8 large scones, and nutrition can be adjusted by making smaller portions.
Ingredients
- 2 large egg
- ⅓ cup avocado oil or melted coconut oil
- ⅔ cup pure maple syrup
- 2 tsp vanilla extract pure
- 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 salt sea salt
- 1 ½ cups carrot grated
- ⅔ cup coconut shredded
- ⅔ cup pecans or walnuts, chopped
- 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 version, replace the eggs with flax eggs made from 2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 10 minutes.
- You can substitute melted coconut oil or melted butter for the avocado oil if preferred.
- Nutritional information is based on 8 large scones; cutting smaller scones lowers the calorie content per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Scones
Amount Per Serving
Calories 701 kcal
% Daily Value*
| Serving | 1Scone (of 8) | |
| Calories | 701kcal | 35% |
| Carbohydrates | 48g | 16% |
| Protein | 23g | 46% |
| Fat | 49g | 75% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 356mg | 15% |
| Fiber | 12g | 48% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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