Rediscover a delightful morning treat in these gluten-free scones made with an essence of fresh carrot cake and drizzled with a sweet citrus glaze.I have consumed so many scones the past few days, I am *this* close to turning into a walking, talking breakfast pastry. And I’m totally fine with it.
Happy Spring!! Are you ready for everything asparagus-artichoke-leek-lemon-rhubarb? I’m literally going to be living at the farmers market every weekend from now until September. These scones are basically portable carrot cakes masking themselves as breakfast pastries. They’re brimming with heart-heathy fats, fiber, and protein, and won’t send you “glazed” over into midmorning nap mode.
They’re my spring gift to you. In all of their melt-in-your-mouth, crumbly goodness.The texture of these scones is quite different than your average. I find most scones to be too dry unless their dunked in hot coffee or tea. The almond flour lends a buttery texture, making them supremely moist and almost a cross between a scone and a muffin. In true carrot cake fashion, they’re studded with chunks of walnuts, freshly grated carrots, coconut flakes, and warm spices.
The glaze is optional (but highly recommended!). The scones themselves are subtly sweet, so if you prefer your breakfast pastries on the sweeter side, you’ll want the citrus glaze. Plus, it’s only two ingredients (powdered sugar and fresh orange juice), so why the heck not. Scones, like biscuits, are most tender when handled minimally. So have your ingredients ready, and use a soft touch when mixing and patting the dough. The dough will still be sticky after mixing, but refrain from adding more flour, as any extra could dry them out.
Instead of wedges, you can also scoop and drop the dough by 1/4 cupfuls onto a parchment-lined baking sheet for easier prep and more crispy browned edges. You can store any leftover scones in an airtight container for three to five days, or freeze up to one month.Enjoy them for breakfast, brunch, a mid-morning snack, or even dessert with tea or coffee. Easter and Mother’s Day approved!
- 1 egg
- ¼ cup pure maple syrup
- ¾ cup finely grated carrots (from 1 large carrot)
- 1 tsp. vanilla extract
- 2⅓ cups almond meal/flour
- ½ cup shredded unsweetened coconut flakes
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- ¼ tsp. sea salt
- ⅓ cup coconut oil, softened
- 2 Tbsp. finely chopped walnuts
- **Fresh Citrus Glaze** (optional)
- ¼ cup powdered sugar
- 1 Tbsp. freshly squeezed orange or pineapple juice
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat
- Place egg, maple syrup, carrots, and vanilla in a small bowl. Whisk to combine.
- In a larger bowl, combine almond flour, coconut, baking powder, cinnamon, ginger, and sea salt. Mix well. Add the softened coconut oil and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal.
- Drizzle wet mixture over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in walnuts. Try your best to not overwork the dough. Dough will be a little wet/sticky. Work the dough into a ball with floured hands and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife.
- Bake for 23-25 minutes, or until lightly golden. Remove from the oven and allow to cool for 30 minutes before cutting through into 8 wedges.
- To make the glaze, whisk powdered sugar and orange juice together and drizzle lightly over scones right before serving.