Almond Flour Carrot Cake Scones

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5 from 12 votes

These Almond Flour Carrot Cake Scones combine nutty almond flour with grated carrots, shredded coconut, and chopped nuts to create a dense, moist scone with warm spice notes. Sweetened with pure maple syrup and flavored with cinnamon, nutmeg, and vanilla, the dough is shaped into triangles and baked to form tender scones. An optional glaze adds sweetness and a delicate finish.

Prep Time

20 mins

Cook Time

22 mins

Total Time

42 mins

Servings: 8 Scones

Calories: 701 kcal

Course: Breakfast

Cuisine: American

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:

Cup of Yum

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

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%)

Nutrition Facts

Serving: 8 Scones

Amount Per Serving

Calories 701

% 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.