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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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings: 8 Scones
Calories: 701 kcal
Course: Breakfast
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. In a large bowl, whisk together the eggs, oil, pure maple syrup, and vanilla extract until well combined (wet ingredients).
  3. 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).
  4. Transfer the flour mixture to the bowl with the wet ingredients and mix well until a thick dough forms.
  5. Mix in the grated carrots, shredded coconut, chopped nuts, and raisins until everything is well distributed throughout the dough.
  6. 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.
  7. 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.
  8. 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.
  9. Remove scones from the oven and allow them to cool for 10 minutes before serving.
  10. 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:
  1. 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 
  • *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.
  • 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
  • **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 Information

Serving 1Scone (of 8) Calories 701kcal (35%) Carbohydrates 48g (16%) Protein 23g (46%) Fat 49g (75%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Cholesterol 50mg (17%) Sodium 356mg (15%) Fiber 12g (48%) Sugar 33g (66%)

Nutrition Facts

Serving: 8Scones

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.