Almond Flour Carrot Cake Scones
If you’re on the hunt for a delightful treat that combines the warm, comforting flavors of carrot cake with the crumbly goodness of scones, look no further! These Almond Flour Carrot Cake Scones are not only easy to make but also bursting with flavor. Perfect for breakfast, brunch, or an afternoon snack, these scones will quickly become a favorite in your house. The beautiful thing about these scones is that they are gluten-free, and made with wholesome ingredients that make them a healthier choice without sacrificing taste.
Why It Works Every Time
These scones are simple yet incredibly satisfying. Using almond flour as the base provides a nutty flavor and a tender texture. The combination of grated carrots, coconut, and nuts adds depth, while the maple syrup lends natural sweetness. The use of eggs binds everything together, ensuring your scones hold their shape and have a lovely rise. Plus, they are quick to whip up, making them a perfect choice for busy mornings or lazy weekends.
What’s in the Bowl
- 2 large eggs
- 1/2 cup avocado oil or melted coconut oil
- 1/2 cup pure maple syrup
- 2 tsp pure vanilla extract
- 5 cups almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger (optional)
- 1/4 tsp ground nutmeg (optional)
- 1/2 tsp sea salt
- 1 cup grated carrot
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans or walnuts
- 1/2 cup raisins
- 1 cup powdered sugar
- 2 Tbsp water
Gear Checklist
- Large mixing bowl: For mixing all the ingredients together.
- Whisk: To beat the eggs and mix wet ingredients smoothly.
- Spatula: For folding in the dry ingredients and mix-ins.
- Baking sheet: To bake the scones on.
- Parchment paper: For easy cleanup and to prevent sticking.
Almond Flour Carrot Cake Scones in Steps
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the 2 large eggs, 1/2 cup of avocado oil (or melted coconut oil), 1/2 cup of pure maple syrup, and 2 tsp of pure vanilla extract until smooth.
Step 3: Combine Dry Ingredients
In another bowl, combine 5 cups of almond flour, 2 tsp of baking powder, 1/4 tsp of baking soda, 1 tsp of ground cinnamon, and 1/2 tsp sea salt. If using, add in 1/2 tsp of ground ginger and 1/4 tsp of ground nutmeg.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry mixture into the wet ingredients using a spatula until just combined.
Step 5: Add Add-ins
Fold in the 1 cup of grated carrots, 1/2 cup of shredded coconut, 1/2 cup of chopped pecans or walnuts, and 1/2 cup of raisins until evenly distributed.
Step 6: Shape the Scones
Using your hands, scoop about 1/4 cup of the dough and shape it into a mound on the prepared baking sheet. Repeat until all the dough is used, spacing the scones about 2 inches apart.
Step 7: Bake
Bake in the preheated oven for 20-25 minutes or until the scones are golden brown on the edges and cooked through.
Step 8: Prepare the Glaze
While the scones are baking, whisk together 1 cup of powdered sugar and 2 Tbsp of water to create a smooth glaze.
Step 9: Drizzle and Serve
Once the scones have cooled slightly, drizzle the glaze over the top. Serve warm and enjoy your Almond Flour Carrot Cake Scones!
How to Make It Lighter
- Reduce the amount of maple syrup to decrease sweetness and calories.
- Substitute half of the avocado oil with unsweetened applesauce for a lighter texture.
- Use less coconut and nuts to cut down on fat while still keeping some texture.
Errors to Dodge
- Overmixing the dough can lead to tough scones. Mix until just combined.
- Not measuring the almond flour correctly can affect texture; use a kitchen scale for accuracy.
- Skipping the resting time after mixing can prevent the scones from rising properly.
Save for Later: Storage Tips
These Almond Flour Carrot Cake Scones can be stored in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in an oven.
Almond Flour Carrot Cake Scones Q&A
Can I use regular flour instead of almond flour?
While almond flour gives these scones a unique flavor and texture, you can substitute it with regular flour. However, this will not make them gluten-free.
Can I make these scones vegan?
Yes! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil instead of avocado or coconut oil.
What can I substitute for the nuts?
If you have nut allergies or prefer not to use them, you can omit the nuts or substitute with seeds like pumpkin or sunflower seeds for added crunch.
Can I add other fruits or vegetables?
Absolutely! You can experiment with adding ingredients like mashed banana, zucchini, or even dried fruits like cranberries or apricots for a twist on flavors.
Weekend Projects
- Maple Pecan Bread – A delightful loaf that’s perfect for breakfast.
- Baked Oatmeal Cups – A nutritious and easy breakfast option.
- Peach Cobbler Chia Breakfast Pudding – A refreshing and healthy start to your day.
Ready, Set, Cook
Dive into the kitchen and enjoy making these Almond Flour Carrot Cake Scones! They’re not only delicious but also a wonderful way to incorporate veggies into your diet without the kids even noticing. The combination of flavors will have you coming back for seconds, and they’re sure to impress anyone you serve them to. So grab your apron and start baking—you won’t regret it!
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Almond Flour Carrot Cake Scones
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the eggs, avocado oil, maple syrup, and vanilla extract until smooth.
- In another bowl, combine the almond flour, baking powder, baking soda, cinnamon, and sea salt. If using, add in the ground ginger and nutmeg.
- Gradually fold the dry mixture into the wet ingredients using a spatula until just combined.
- Fold in the grated carrots, shredded coconut, chopped nuts, and raisins until evenly distributed.
- Using your hands, scoop about 1/4 cup of the dough and shape it into a mound on the prepared baking sheet. Repeat until all the dough is used, spacing the scones about 2 inches apart.
- Bake in the preheated oven for 20-25 minutes or until the scones are golden brown on the edges and cooked through.
- While the scones are baking, whisk together the powdered sugar and water to create a smooth glaze.
- Once the scones have cooled slightly, drizzle the glaze over the top. Serve warm and enjoy!
Notes
- Store scones in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- To reheat, microwave for a few seconds or warm in an oven.
