Vegan Carrot Cake Scones (Oil-Free)
User Reviews
5
Vegan Carrot Cake Scones (Oil-Free)
Description
The scones combine oat flour and almond flour with sugar, baking powder, and spices including cinnamon, ginger, nutmeg, and salt for a spiced base. Wet ingredients consist of almond butter, applesauce, non-dairy milk, vanilla extract, and apple cider vinegar for leavening aid and moisture. Freshly grated carrots are folded in, contributing natural sweetness and texture.
After forming a dough disc and topping with cinnamon-sugar mixture, the dough is cut into triangular scones and baked beginning at 475°F then reducing to 425°F to ensure a crisp top and golden bottom. The scones have a tender crumb with the flavors of carrot cake but made without oil or dairy.
These scones are well suited for breakfast or snack and can be served plain or with an optional glaze made from coconut butter, maple syrup, and lemon juice for added sweetness and moisture.
For measuring accuracy, the recipe recommends weighing oat flour and packing almond flour properly. The scones keep well at room temperature or in the fridge for a few days and freeze well. Reheating briefly restores crispness.
Ingredients
Dry ingredients:
- 2 ¼ cups oat flour See Notes for tips on measuring.
- ½ cup almond flour See Notes, packed into the measuring cup
- ⅓ cup granulated sweetener I used organic cane sugar, of choice, plus 2 teaspoons for the cinnamon-sugar topping
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon plus ¼ teaspoon for the cinnamon-sugar topping
- ¾ teaspoon ground ginger
- ½ teaspoon salt fine sea salt
- ¼ teaspoon ground nutmeg
Wet ingredients:
- ¼ cup almond butter raw, smooth and unsalted
- ½ cup applesauce
- 2 tablespoons non-dairy milk
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 2 medium carrot About 1 heaping cup grated, peeled and freshly grated (approx. 6 oz
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
- Measure oat flour by weight (205 grams) or by whisking and spooning into a measuring cup for best results.
- Pack almond flour lightly into the measuring cup rather than scooping directly.
- These scones are best eaten fresh but store well in an airtight container for 1-2 days at room temperature or up to 4 days refrigerated.
- Freeze scones, then thaw overnight before reheating for best texture.
- Reheat scones briefly in an oven or toaster oven to restore crispness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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