Almond Flour Carrot Cake Scones

Soft on the inside, crisp on the outside Almond Flour Carrot Cake Scones are loaded with all of the classic carrot cake goodies, including grated carrots, shredded coconut, raisins, and nuts. The ideal treat for brunch, this simple recipe is even easier to make than regular scones!

Do you love carrot cake? Do you love scones? Let’s combine forces and make an unstoppable brunch favorite!

These quick and easy Almond Flour Carrot Cake Scones are made with wholesome ingredients and turn out with amazing texture and flavor. Think: classic carrot cake in the form of a moist scone.

Because all of the ingredients for the recipe get mixed up in a mixing bowl and baked immediately, this easy recipe is far quicker and easier to make than traditional scones.

There’s no cutting cold butter into flour, no special equipment like a pastry blender needed, and no chilling the dough.

So if this is your first time baking homemade scones, you’re in luck, because this couldn’t be an easier first introduction to baking scones!

A typical scone has coarse crumbs, whereas this recipe has moist crumbs for a soft scone.

The end result is far worth every minute of effort, as we are greeted with carrot cake flavors with an amazing scone texture. Perfect for dunking in coffee, tea, or milk!

Looking for a scone recipe that uses gluten-free all-purpose flour instead of almond flour? No stress! Make my vegan carrot cake scones. 

Now, before you have a cow about the calorie content: You can easily make smaller scones. I make 8 large scones, which are pretty substantial. Make up to 16 scones!

Let’s chat about the simple ingredients for this carrot cake scone recipe. The great news is the full list of ingredients can be found at any grocery store!

Ingredients for Carrot Cake Scones:

Almond Flour: Taking the place of all-purpose flour, almond flour contributes a light and fluffy texture to baked goods. The scones turn out soft on the inside with a lovely crisp on the outside for tender scones.

Almond flour contains protein, healthy fats, and fiber, making it a great grain-free alternative to regular flour.

I use Bob’s Red Mill Super Fine Almond Flour, because I find it always yields the best texture. 

Eggs: A couple of eggs contribute to the airy texture on the inside and ensure the scones hold together nicely.

I have made almond flour scones in the past using two flax eggs instead of chicken eggs and it worked out well. I haven’t tested an egg replacer with this recipe but I think it could work.

Avocado Oil: The moist crumb of these yummy carrot scones is due to the addition of fat. I like using avocado oil for its neutral flavor and the fact that it contains omega-3 fatty acids.

You can replace it with melted coconut oil or 12 tablespoons of melted unsalted butter. 

Pure Maple Syrup: The sweetener here. I like using unrefined sweeteners like pure maple syrup or honey in my baked goods, and I love the slight maple flavor that is imparted here.

Shredded Carrots, Unsweetened Shredded Coconut, Chopped Pecans or Walnuts, Raisins: The carrot cake goodies that generate the flavors of carrot cake. These classic ingredients are what make a carrot cake treat a carrot cake treat. 

Baking Powder: The leavening agent here. Baking powder helps the scone dough rise and ensures the carrot scones hold together nicely.

Ground Cinnamon, Ground Nutmeg, Ground Ginger, Sea Salt: The warm spices! Carrot cake is warmly-spiced with cinnamon, nutmeg, and often ginger. Sea salt enhances flavors and makes everything taste more delicious, so be sure to include it.

Pure Vanilla Extract: Another warm flavor element, vanilla extract adds a little something special. If you don’t have any on hand, don’t worry. Leave it out!

Optional Glaze:

I like drizzling the scones with a basic powder sugar glaze for added pomp and circumstance. They are marvelous without the extra sugar, so no need to take this step unless you love very sweet treats!

Looking for ways you can customize this easy scone recipe? Here are some options.

Recipe Customizations:

• Omit the shredded coconut if you aren’t into it, and add an additional ½ cup of almond flour.
• Use either chopped pecans or chopped walnuts. I’m a big fan of pecans.
• Swap out the raisins for dried cranberries if you prefer. You can also finely chop dried apricots if you’d like!
• Use 1.5 teaspoons of pumpkin pie spice to replace the ground cinnamon, nutmeg, and ginger if you’d like.
• Make traditional cream cheese frosting to spread on top of the scones if you love a good tangy cream cheese frosting.
• To save time, buy pre-shredded carrots instead of grating carrots with a box grater.

Now that we’ve covered the basic ingredients for carrot cake scones, let’s make them! 

How to Make Carrot Cake Scones:

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. 

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

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

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

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

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 equal-sized triangles. 

Note: You can also simply form any sized scones out of the dough with your hands, making any shape. I’ve been known to make drop scones on many occasions, using a spoon to plop the dough onto the baking sheet.

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. 

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. 

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

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.

Make the Optional Glaze:

Simply stir one cup of powdered sugar (a.k.a. confectioners’ sugar) with 2 tablespoons of 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. 

Skip the glaze if you prefer less sugar.

You can also make my Vegan Cream Cheese Frosting for a delightful icing on the carrot cake scone. 

Storage Options:

1. Room Temperature: Store scones in a large zip lock bag or an airtight container on the counter for up to 3 days. 
2. Refrigerator: Refrigerate scones for up to 7 days in a sealed container.
3. Freezer: Transfer any remaining scones to a large zip lock bag and freeze for up to 3 months for longer storage.

To make this recipe ahead of time, simply prepare the dough, form in into a disc shape, then wrap it in plastic wrap and refrigerate.

Carrot cake lovers, I’m confident you will adore the scone version of your much adored treat.

The way I see it, these homemade scones are ideal for Easter brunch, or enjoying regularly.

These delicious carrot cake scones are fancy enough to use in celebration and easy enough to prepare for everyday eating.

If you’re obsessed with scones like me, also make these reader favorites.

More Scone Recipes:

• Blueberry Almond Flour Scones  
• Almond Flour Apple Scones
• Paleo Vegan Lemon Poppy Seed Scones  
• Almond Flour Strawberry Scones  
• Chocolate Chip Gluten-Free Scones  

Enjoy These dreamy almond flour carrot scones with a mug of hot coffee or tea!

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