Why You’ll Love Almond Flour Carrot Cake Scones Recipe

I love that these scones bring together the flavor of carrot cake and the ease of a simple baked breakfast. I get a soft, tender texture from the almond flour, a little crunch from the walnuts, and a lovely finish from the citrus glaze. I also appreciate that they are gluten-free and lower in sugar than many bakery-style scones, which makes them feel balanced without giving up flavor. When I want a spring bake that looks beautiful and tastes comforting, this is one of my favorite recipes to make.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• 1 egg
• 3/4 cup finely grated carrots
• 1/4 cup maple syrup
• 1 tsp. vanilla extract
• 2 1/3 cups almond flour
• 1/2 cup shredded unsweetened coconut
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. ground nutmeg or allspice
• 1/2 tsp. kosher salt
• 1/3 cup solid coconut oil (at room temperature)
• 3 Tbsp. finely chopped walnuts, plus more for garnish
• 1 Tbsp. turbinado sugar
• 1/2 cup powdered sugar
• 1 Tbsp. fresh squeezed orange juice + 1 tsp. grated orange zest

Directions

I start by preheating the oven to 375°F and lining a baking sheet with parchment paper or a silicone baking mat.

In a small bowl, I whisk together the egg, maple syrup, finely grated carrots, and vanilla extract until well combined.

In a larger bowl, I mix the almond flour, shredded unsweetened coconut, baking powder, ground cinnamon, ground ginger, ground nutmeg or allspice, and kosher salt. I add the solid coconut oil and work it in with a pastry cutter or my hands until the mixture looks like coarse meal.

I pour the egg mixture over the flour mixture and stir with a rubber spatula until everything is moistened. I fold in the finely chopped walnuts. The dough stays a little wet and sticky, which is exactly what I expect.

With lightly floured hands, I shape the dough into a ball and transfer it to the prepared baking sheet. I press it into a neat 8-inch disc and cut it into 8 equal wedges with a sharp knife. I sprinkle the tops with turbinado sugar.

I bake the scones for 23 to 25 minutes, until they are golden. After baking, I let them cool for about 30 minutes before cutting through the wedges again.

To make the glaze, I gradually whisk the fresh squeezed orange juice into the powdered sugar until I get the consistency I like. If I need to thin it more, I add extra orange juice in small amounts. Then I stir in the grated orange zest.

Right before serving, I drizzle the glaze over the cooled scones and garnish with extra finely chopped walnuts if I want a little extra crunch.

Servings and Timing

I get 8 scones from this recipe, which makes it a great size for a brunch table or a small gathering.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8

Variations

I sometimes like to change this recipe a little depending on the season or what I have in my kitchen. I can swap the walnuts for pecans if I want a slightly richer nutty flavor. I also like adding a few raisins for a more classic carrot cake feel. When I want stronger spice, I add a pinch of cloves or a little extra cinnamon. For a more pronounced citrus finish, I mix extra orange zest into the glaze. If I want a slightly sweeter result, I drizzle a bit more glaze over the top after the first layer sets.

Storage/Reheating

I store leftover scones in an airtight container at room temperature for up to 3 days. When I want to keep them longer, I wrap each scone individually in foil and place them in an airtight zip-top bag in the freezer for up to 3 months.

For reheating, I like to let frozen scones thaw first and then warm them in a low oven for a few minutes until they are just heated through. I can also leave them at room temperature and enjoy them as they are. If I have already glazed them, I reheat them gently so the topping does not melt too much.

FAQs

Can I make these scones ahead of time?

I can absolutely make them ahead of time. I like to bake them the day before and add the glaze right before serving for the freshest look and texture.

Are these scones very sweet?

I find them lightly sweet rather than overly sugary. The carrots, maple syrup, and glaze give them enough sweetness without making them heavy.

Can I freeze these scones?

I can freeze them very well. I wrap each one individually and store them in a zip-top bag so I can thaw only what I need.

Do I have to use the orange glaze?

I do not have to use it, but I think it adds a bright finish that pairs beautifully with the spices and carrots. I sometimes skip it for a more breakfast-style scone.

What does almond flour do in this recipe?

I use almond flour to create a tender, moist, and slightly rich texture. It also keeps the recipe gluten-free.

Can I use pre-shredded carrots?

I prefer finely grated fresh carrots because they blend more smoothly into the dough. Pre-shredded carrots are often too thick and dry for the best texture.

Why is the dough sticky?

I expect the dough to be a little wet and sticky. That moisture helps keep the scones soft, and I find that floured hands make shaping much easier.

Can I replace the walnuts?

I can replace them with pecans or leave them out entirely if I want a nut-free texture aside from the almond flour base.

How do I know when the scones are done baking?

I look for a golden color on the outside and a set shape in the center. That usually happens around the 23 to 25 minute mark.

Can I serve these for dessert?

I absolutely can. I think the glaze and warm spice blend make them lovely enough for dessert, especially with coffee or tea.

Conclusion

I love how these almond flour carrot cake scones feel both simple and special at the same time. They have warm spice, natural sweetness, a soft crumb, and a bright glaze that makes every bite feel complete. When I want an easy bake that works for brunch, snack time, or dessert, this is a recipe I come back to again and again.