These carrot cake scones are a delicious spring dessert! They’re grain-free, paleo, nut-free, and AIP-friendly.
- 1 1/4 cup tigernut flour
- 1/4 cup tapioca starch
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 cup coconut oil, softened
- 1/4 cup maple syrup
- 1/2 cup freshly shredded carrots (patted dry to remove excess moisture)
- 3 tbsp raisins
For the gelatin egg (sub 1 regular egg)
- 1 tbsp gelatin (great lakes or vital proteins)
- 1/4 cup water
- 1 tbsp melted coconut butter
- Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
- Using a large bowl, sift the tigernut flour, tapioca starch, cinnamon, and baking soda together.
- Fold in the coconut oil, maple syrup, shredded carrots, and raisins. Mix well to combine.
- For the gelatin egg (sub 1 regular egg if tolerated) add the water to a small saucepot and slowly sprinkle over the gelatin. Allow the mixture to rest and harden over 2-3 minutes. Place the pot on the stove and turn the heat on low. Remove from the heat once the gelatin egg has returned to liquid, and vigorously whisk until frothy. Add the gelatin egg to the batter immediately and mix to combine.
- Once the dough is thoroughly combined, place on the baking sheet and form it into a large circle, keeping it a little over an inch in height. Use a pizza roller or a knife to slice the dough into 6 triangular scones. Carefully separate the scones to allow about 1″ between each scone.
- Bake in the oven for 20-25 minutes or until baked through. Remove from the oven and carefully transfer to a cooling rack to cool.
- Add the optional coconut butter drizzle if desired.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Category: Dessert
- Method: Baked
- Cuisine: American
- Serving Size: 1 scone
- Calories: 271
- Fat: 13.2g
- Carbohydrates: 18.7g
- Fiber: 1.4g
- Protein: 3.5g
Keywords: Carrot Cake Scones