Imagine biting into a scone that tastes exactly like your favorite carrot cake, but without any dairy, eggs, or gluten - sounds too good to be true? Get ready to revolutionize your breakfast routine with these incredibly moist, perfectly spiced Vegan Carrot Cake Scones that are not just a treat for your taste buds, but also a nutritious morning delight that will make you forget all about traditional, heavy breakfast pastries!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 8 scones
Ingredients
- 1 1/2 cups gluten-free flour
- 1 cup grated carrots
- 1/4 cup maple syrup
- 1/4 cup coconut milk
- 1/4 cup coconut oil
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup raisins (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the gluten-free flour, baking powder, cinnamon, and salt. Whisk these dry ingredients together until they are well mixed.
- In a separate bowl, mix together the grated carrots, maple syrup, coconut milk, and melted coconut oil. Stir until the mixture is smooth and the ingredients are well incorporated.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the wet and dry ingredients together using a spatula or wooden spoon until just combined. Be careful not to overmix.
- If using, fold in the raisins at this point, ensuring they are evenly distributed throughout the dough.
- Transfer the dough onto a lightly floured surface (using additional gluten-free flour) and gently knead it a few times until it comes together. Shape the dough into a disc about 1 inch thick.
- Using a sharp knife or a pastry cutter, cut the disc into 8 equal wedges. Place the scones on the prepared baking sheet, leaving some space between each one.
- Optional: Brush the tops of the scones with a little extra coconut milk for a nice golden finish while baking.
- Bake in the preheated oven for 20 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
- Once done, remove the scones from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your Vegan Carrot Cake Scones warm or at room temperature. They can be served plain or with your favorite vegan butter or spread!
Tips
- Always use freshly grated carrots for maximum moisture and flavor - pre-shredded carrots can be too dry.
- Make sure your coconut oil is melted but not hot when mixing to ensure proper ingredient integration.
- Don't overwork the dough - mix just until ingredients are combined to keep scones tender and light.
- For extra moisture, you can add a tablespoon of applesauce to the wet ingredients.
- If you want a more decadent version, consider adding a simple glaze made from powdered sugar and coconut milk.
- Store scones in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
- For best texture, let the scones cool slightly before serving to allow them to set properly.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
