Almond Flour Carrot Cake Scones
These gluten-free, low sugar scones are the perfect addition to any spring brunch or dessert spread.
Servings 8
Calories 350kcal
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 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
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. Drizzle glaze over scones right before serving.
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: 350kcal | Carbohydrates: 20g | Protein: 8g | Fat: 28g | Saturated Fat: 10.5g | Sodium: 290mg | Fiber: 4g | Sugar: 12g