Carrot Cake Scones
Servings: 8 scones
These Carrot Cake Scones have just the right amount of crumble, carrot and walnut thanks to vegan butter and dairy-free milk. A quick, easy, healthy breakfast recipe best served for breakfast or brunch on Easter and Mother's Day!
Print Recipe
Ingredients
- 2 cups whole wheat pastry flour or whole wheat white flour
- 1/4 cup coconut sugar or dry sweetener of choice
- 2 1/2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup frozen plant based butter cut into cubes (see notes)
- 1 teaspoon vanilla extract
- 3/4 cup dairy free milk cashew
- 1/2 cup finely shredded carrots use small side of box grater
- ½ cup finely crushed walnuts plus more for topping
glaze
- 4 tablespoons vegan cream cheese softened
- 1/3 cup confectioners sugar
- 1 TBSP dairy-free milk or cream
Instructions
- Preheat oven to 400ºF and line large baking with parchment paper.
- In the bowl of your food processor, combine flour, sugar, baking powder, salt and spices.
- Pulse in butter, vanilla extract and slowly add in milk, until almost combined, then remove S-blade and fold in carrots and crushed walnuts. Batter should be thick and somewhat sticky. If too wet, add more flour.
- On a flat floured surface, shape dough into 8” disc, cutting into 8 triangles. Gently pull apart and place on lined baking sheet.
- Bake for 12-15 minutes, until edges are golden.
- While the scones are finishing baking, make the glaze by stirring the softened cream cheese until smooth, then add in confectioners sugar and milk, whisking until smooth and creamy.
- Serve the carrot cake scones with the cream cheese glaze, your favorite warm cup of tea or coffee and enjoy this delicious treat.
Notes
FLOUR - May sub half whole wheat flour and half unbleached all-purpose, or use whole wheat pastry flour. You should also be fine to sub with a 1:1 gluten-free baking flour like Bob’s Red Mill.
COCONUT OIL - Can use frozen coconut oil, best to cut in with food processor. To freeze coconut oil, scoop and measure out softened coconut oil by the tablespoon, into a parchment paper lined bowl or plate. Freeze for about 1 hour.
BUTTER VS. COCONUT OIL - Sub with butter if not vegan. If using grated butter, no food processor needed and you can mix ingredients by hand. If using frozen cubed butter, you can also use a pastry dough blender to cut butter into flour.
STORAGE - Scones are best enjoyed same day, but will stay fresh in airtight container up to 3 days. You can also individually double wrap un-glazed scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave for 30 seconds-1 minute.