Grain Free Carrot Cake Scones
Because Easter is this weekend, so why wouldn’t we turn the traditional carrot cake into a SCONE! You know how much I love me some brunch!
Carrot cake is the epitome of spring time and Easter time. All carrot cake reminds me of is my 25th birthday. So random, right?
Well, long story short… I wanted to swim with the pigs in the Great Exumas for my 25th birthday. And we (me and hubs) did just that! And to celebrate this quarter century, I was given a carrot cake birthday cake. How weird right? Imagine blowing out the candles and forking through some cream cheese frosting. Haha. Still makes me laugh thinking about it.
Some people LOVE carrot cake. Especially in my family. They look forward to this holiday for my aunt’s infamous carrot cake. Like it’s the ultimate decadent dessert. I am certainly not in this camp. I could live my whole live without having carrot cake ever again. Harsh? Kinda. And funnily enough, as I write this I told my hubs to try some of the scones I made — and he said they smelled delicious but he hates carrot cake. But I told him to try it anyway, and he loved ‘em!
And you know I love brunch. Anything served at brunch AND then in scone form.…ugh yum!
Because these scones are made from almond flour, they are more tender and less crumbly than a traditional scone. But I promise, they are still so tasty to have next to a cup of tea. If you like your scones a bit on the sweeter side, I would definitely add the cashew cream frosting. Either layer it on like you were frosting a cupcake, or simply drizzle for a touch of sweetness.
I hope you’re able to squeeze in these scones with the rest of your holiday cooking. And if you do make them this weekend or some other time, be sure to tag me @thelittle_bigspoon.
2 1/2 c super fine almond flour
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 c cold butter
1 c shredded carrots
3/4 c toasted walnuts
1/2 tsp vanilla
1/4 c honey
1/4 c dates, chopped (~4 dates)
What to do…
Preheat oven to 350* and line a rimmed baking sheet with parchment paper.
In a medium size bowl, sift together the dry ingredients.
Once sifted, cut in the butter with two knives or a pastry cutter until the mixture is crumbly and the butter is pea sized or smaller.
In another medium size bowl, add the remaining ingredients.
With a hand mixer, blend on medium the wet ingredients for about 1 minute or until the mixture is a bit frothy.
With a wooden spoon, fold the wet ingredients into the dry. Be sure not to over mix.
Dump the mixture onto the lined baking sheet and with another piece of parchment paper, gently shape the mixture into a round about 1/2” thick.
Place baking sheet into the fridge for 30 minutes.
Place the baking sheet into the top third of the oven and bake for 30-40 minutes, or until a toothpick is inserted and comes out clean.
Allow to cool completely on a cooling rack.
Enjoy plain or with the cashew cream frosting (my son is obsessed with this cashew cream frosting).