Almond Flour Carrot Cake Scones

Step 1

Preheat the oven to 350 degrees Fahrenheit and line a large sheet pan with parchment paper. You can also spray the baking sheet with cooking spray if you don’t have parchment paper, but I find parchment paper is useful when cutting the scone dough.

Step 2

In a large bowl, whisk together the eggs, oil, pure maple syrup, and vanilla extract until well combined (wet ingredients).

Step 3

In a separate bowl, mix together the almond flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and sea salt (the dry ingredients).

Step 4

Transfer the flour mixture to the bowl with the wet ingredients and mix well until a thick dough forms.

Step 5

Mix in the grated carrots, shredded coconut, chopped nuts, and raisins until everything is well distributed throughout the dough.

Step 6

Turn the dough out onto the parchment-lined baking pan. Shape the dough into a large disc shape. Use a sharp knife to cut the dough into 8 to 16 equal-sized triangles. I go with 8. Note: You can also form any size scones out of the dough with your hands, making any shape. I often make drop scones, using a spoon to plop the dough onto the baking sheet. In this sense, go with any size or shape you like.

Step 7

Use a spatula to get underneath each triangle to space out the dough. The dough is very sticky - this is normal. I promise, it will all work out. Be sure to leave room between each triangle of scone dough, as it will spread during the baking process.

Step 8

Bake on the center rack of the preheated oven for 15 minutes. Raise the oven temperature to 375 degrees Fahrenheit and bake for another 5 to 10 minutes, or until the scones are golden brown and firm to the touch.

Step 9

Remove scones from the oven and allow them to cool for 10 minutes before serving.

Step 10

If adding the optional glaze (instructions below), simply drizzle the glaze over the tops of the scones once they have cooled off for a few minutes.

Step 11

Simply stir one cup of powdered sugar and water in a small bowl until a thick and runny glaze forms. Use a spoon to drizzle the glaze over the baked scones for an added burst of sweetness.