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Almond flour carrot cake scones
by Jamie Vespa on Friday June 23, 2017
Almond Flour Carrot Cake Scones

Rediscover a delightful morning treat in these supremely moist, gluten-free carrot cake scones drizzled with a sweet citrus glaze.


  • 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


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat
  2. Place egg, maple syrup, carrots, and vanilla in a small bowl. Whisk to combine.
  3. 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.
  4. 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.
  5. 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.
  6. To make the glaze, whisk powdered sugar and orange juice together and drizzle lightly over scones right before serving.


Store any leftover scones in an airtight container for three to five days, or freeze up to one month.

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Serves: 8 scones

Nutrition Information 

Serving size: 1 scone with glaze Calories: 350 Fat: 28 gm Saturated fat: 10.5 gm Carbohydrates: 20 gm Sugar: 12 gm Sodium: 203 mg Fiber: 4 gm Protein: 8 gm Cholesterol: 26 mg

Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.