Almond Flour Carrot Cake Scones are a gluten free, low-carb breakfast or snack rich in heart-healthy fats. Incredibly moist and decadently delicious, these scones are the perfect addition to any brunch or dessert spread.
Gluten Free Carrot Cake Scones
As spring approaches, these nutrient-rich scones are a must on your baking list. Brimming with warm spices and speckled with fresh, grated carrots, they offer the essence of carrot cake in a heart-healthy pastry.
These scones are also super easy to make. The idea of homemade scones seems to intimidate most, however if I can pull them off, anyone can. They may even be simpler than baking a carrot cake (and take HALF the time). Plus, they’re WAY lower in sugar than most scones/breakfast pastries.
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 also studded with walnuts, coconut flakes, plus some fresh orange zest.
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.
How To Make Almond Flour Carrot Cake Scones:
Firstly, let me provide you with a couple tips to make the BEST homemade scones:
- 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. Even though we’re working with a gluten free flour here, and you don’t have to worry about the dough becoming gummy from overworked gluten, you still want to achieve as light a crumb as possible.
Now, let’s bake some scones!
- Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat
- Combine your wet ingredients: egg, maple syrup, carrots, and vanilla in a small bowl; whisk to combine.
- Combine dry ingredients in a separate bowl: almond flour, shredded coconut, baking powder, spices, and salt; mix well.
- Add the coconut oil and combine using a pastry cutter (or your hands) until the mixture resembles coarse meal.
- Combine wet and dry ingredients and combine with a rubber spatula until everything appears moistened. Next, fold in walnuts.
- Work the dough into a ball with floured hands and transfer to prepared baking sheet. Press into a neat 8-10″ disc and cut into 8 equal wedges with a sharp knife. Sprinkle turbinado sugar overtop, if desired.
- Bake for 23 to 25 minutes, or until golden. Remove from the oven and allow to cool for 30 minutes before cutting through into 8 wedges. Lastly, prepare glaze by gradually whisking orange juice into powdered sugar until desired consistency is achieved. Drizzle glaze over scones right before serving.
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. Store any leftover scones in an airtight container for three to five days, or freeze up to one month.
What is the Difference Between Almond Flour and Almond Meal?
They’re quite similar, and some brands may even label them interchangeably, however there are slight differences between the two. While they are both made from ground almonds, almond flour is typically made from blanched almonds that are pulverized more finely. Almond meal has a grittier texture (similar to cornmeal) and generally requires more structure and binding agents for optimal leavening.
I generally find that almond flour works best for gluten free breads, muffins, cakes, and pancakes.Enjoy these easy homemade scones for brunch, a mid-morning snack, or even dessert with tea or coffee. Easter and Mother’s Day approved!
Other Gluten Free Breakfast Recipes:
Almond Flour Carrot Cake Scones
- 1 egg
- 3/4 cup finely grated carrots
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
- 2 1/3 cups almond flour
- 1/2 cup shredded unsweetened coconut
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground nutmeg or allspice
- 1/2 tsp. kosher salt
- 1/3 cup coconut oil, room temperature
- 3 Tbsp. finely chopped walnuts
- 2 tsp. turbinado sugar
- 1/4 cup powdered sugar
- 2 to 3 tsp. fresh squeezed orange 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 flakes, baking powder, cinnamon, ginger, nutmeg, and salt; mix well. Add the coconut oil and combine using a pastry cutter (or your hands) until the mixture resembles coarse meal.
- Drizzle egg mixture over the flour mixture and combine with a rubber spatula until everything appears moistened. Fold in walnuts. (Dough will be a little wet/sticky.) Work the dough into a ball with floured hands and transfer to prepared baking sheet. Press into a neat 8″ disc and cut into 8 equal wedges with a sharp knife. Sprinkle turbinado sugar overtop.
- Bake for 23 to 25 minutes, until golden. Remove from oven and allow to cool for 30 minutes before cutting through into 8 wedges.
- Prepare glaze by gradually whisking orange juice into powdered sugar until desired consistency is achieved. Drizzle glaze over scones right before serving.