Carrot Cake Scones
If you love carrot cake, you will love these scones!
Makes enough for: 8 scones
Ingredients
- 80 mls maple syrup
- 40 mls canola oil
- 5 mls vanilla extract
- 1 egg
- 160 g almond flour
- 130 g Cotswold crunch flour
- 5 mls baking powder
- 3.75 mls ground cinnamon
- 2.5 mls ground ginger
- 1.25 mls fine salt
- 0.625 mls bicarbonate of soda
- 90 g grated carrots
- 37 g walnuts, lightly toasted and roughly chopped
- 32 g raisins
- 23 g coconut flakes, lightly toasted
Method
- Preheat the oven to 190° Celsius
- Place the syrup, oil, vanilla and egg into a mixing bowl and whisk to combine
- Add the almond flour, Cotswold crunch, baking powder, ground cinnamon, ground ginger, salt and bicarbonate of soda and mix until a dough forms
- Add the carrots, walnuts, raisins and coconut and mix well to distribute the ingredients through the dough
- Line a baking tray with baking paper and use an ice cream scoop to scoop double scoops of the dough for each scone
- Place the baking tray into the oven and bake for 25 minutes
- Remove the baking tray from the oven and leave the scones to cool for 10 minutes on the tray before serving