Vegan Carrot Cake Scones (Oil-Free)
User Reviews
5.0
12 reviews
Excellent
Vegan Carrot Cake Scones (Oil-Free)
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These Vegan Carrot Cake Scones are delightfully wholesome, with crisp cinnamon-sugar tops and shredded carrot throughout. Healthier than traditional American scones, these are dairy-free, oil-free, gluten-free (as long as you're okay with GF oats), and lightly sweetened. Perfect for brunch, snacks, or breakfast any day of the week. Ready in 30 minutes!
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Ingredients
Dry ingredients:
- 2 ¼ cups oat flour See Notes for tips on measuring.
- ½ cup almond flour, packed into the measuring cup See Notes.
- ⅓ cup granulated sweetener of choice, plus 2 teaspoons for the cinnamon-sugar topping I used organic cane sugar.
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon, plus ¼ teaspoon for the cinnamon-sugar topping
- ¾ teaspoon ground ginger
- ½ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
Wet ingredients:
- ¼ cup raw almond butter, smooth and unsalted
- ½ cup applesauce
- 2 tablespoons non-dairy milk
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 2 medium carrots, peeled and freshly grated (approx. 6 oz) About 1 heaping cup grated.
Optional glaze:
- 1 tablespoon coconut butter This is pureed coconut and is different than coconut oil.
- 2 teaspoons maple syrup
- 1 to 2 teaspoons lemon juice or non-dairy milk, for consistency
Instructions
- Preheat oven to 475 degrees F (246 C), and line a baking sheet with parchment or a silicone mat.
- In a mug or small bowl, make the cinnamon-sugar topping by combining 2 teaspoons sugar and ½ teaspoon cinnamon. Set aside.
- In a mixing bowl whisk together the dry ingredients. In a separate bowl, combine the wet ingredients.
- If you haven't already, peel and grate the carrots. Pour wet ingredients into dry, and stir until combined. Fold in the grated carrot.
- Sprinkle almond flour on a flat work surface, and shape the dough into a disc approximately 7-inches across and 1-inch thick. Liberally sprinkle with cinnamon-sugar. Cut into 8 triangles, wiping off the blade in between slices.
- Carefully transfer the triangles to the prepared pan (a pie server works well). Place in oven, and immediately REDUCE THE OVEN TEMP to 425 degrees F (218 C). Bake for 12 to 13 minutes or until the tops are crisp and the bottoms are golden. Remove from oven and let stand for a few minutes.
To make the glaze:
- In a mug or ramekin, warm the coconut butter just enough to melt it (about 10 seconds in the microwave). Whisk in the maple syrup, and add milk or lemon juice as needed for consistency. Drizzle over the scones and serve.
Notes
- Measuring the Flours
- For the best results use a kitchen scale and weigh exactly 205 grams of oat flour for this recipe. If you don't have a scale, whisk the oat flour first, then spoon it into the measuring cup and level off the top.
- If you use a measuring cup to scoop the oat flour straight out of a bag, you'll likely scoop up too much.
- Measure almond flour differently than you would other flours. Lightly pack it into the measuring cup.
- Storage and Reheating
- Scones are best eaten fresh, but they're also great toasted the next day.
- Store scones in an airtight container at room temperature for 1 to 2 days or refrigerated for up to 4 days. Warm briefly in the oven or a toaster oven to bring back a bit of crispness to the exterior.
- Scones also freeze well. Thaw overnight then reheat as desired.
Nutrition Information
Show Details
Calories
232kcal
(12%)
Carbohydrates
32g
(11%)
Protein
7g
(14%)
Fat
10g
(15%)
Cholesterol
0mg
(0%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Cholesterol | 0mg | 0% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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