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Carrot Cake Scones
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Ingredients
2
cups
Flour
All Purpose or GF Baking Blend
3
tbsp
Sugar
1
tbsp
Baking Powder
2
tsp
Cinnamon
1
tsp
Ginger
1/4
tsp
Nutmeg
6
tbsp
Chilled Butter
grated or chunked (I use dairy free)
1
Egg
beaten
1
tsp
Vanilla
1/2
cup
Coconut Milk
canned
1
cup
Shredded Carrots
1/2
cup
Unsweetened Shredded Coconut
1
tbsp
Coconut Milk
canned
2
tsp
Sugar
Instructions
Preheat oven to 400.
Ingredients may be combined in a mixer with a dough hook or by hand.
Combine dry ingredients: Flour, 3 tbl Sugar, Baking Powder, Cinnamon, Ginger and Nutmeg.
Cut in Butter mix until all pieces are smaller than pea size.
Separately combine wet ingredients: Egg, Coconut Milk, and Vanilla.
Add wet ingredients to dough mix for one minute.
Add Shredded Carrots and Shredded Coconut.
Mix until dough sticks together and can hold together as a ball.
Roll out dough (or press with hand) on a floured surface until dough is 1/2 thick.
Cut dough into triangles or with a biscuit cutter (see picture above).
Wash dough with 1 tbl Coconut Milk and sprinkle 2 tsp Sugar on top.
Bake for 12 to 15 minutes until tops are golden brown.
Remove from cookie sheet and let cool on rack.