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Gluten Free Carrot Cake Scones made with almond flour and topped with orange glaze
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Almond Flour Carrot Cake Scones

These gluten-free, low sugar scones are the perfect addition to any spring brunch or dessert spread.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 370kcal
Author Jamie Vespa MS, RD

Equipment

  • Mixing bowls
  • Baking sheet

Ingredients

  • 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 solid coconut oil (at room temperature)
  • 3 Tbsp. finely chopped walnuts, plus more for garnish
  • 1 Tbsp. turbinado sugar
  • 1/2 cup powdered sugar
  • 1 Tbsp. fresh squeezed orange juice + 1 tsp. grated orange zest

Instructions

  • 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. (if you need to thin it out more, add more orange juice in 1 tsp. increments.) Stir in orange zest.
    Drizzle glaze over scones right before serving. Garnish with extra finely chopped walnuts, if desired.

Notes

Store leftovers in an airtight container at room temperature up to 3 days.
To freeze, wrap each individual scone in foil, and place in an airtight zip-top bag. Freeze for up to 3 months. 

Nutrition

Serving: 1scone | Calories: 370kcal | Carbohydrates: 24g | Protein: 8g | Fat: 28g | Saturated Fat: 10.5g | Sodium: 290mg | Fiber: 4g | Sugar: 14g