Vegan Carrot Cake Scones Recipe

➡️ GET THE FULL RECIPE HERE: www.allpurposeveggies.com/30978

DRY INGREDIENTS
1 ½ cup all-purpose flour (180g)
½ cup almond flour (54g)
2 Tbsp cornstarch
¼ cup brown sugar of choice , use brown monk fruit sweetener for lower carb option
½ tsp salt
2 tsp baking powder
1 tsp cinnamon powder

ADD INS*
1 cup finely shredded carrots , loosely packed
½ cup chopped walnuts , optional
¼ cup raisins , optional

WET INGREDIENTS
¼ cup melted coconut oil (50g)
⅓ cup plus 3 Tbsp heavy whipping cream of choice , cold. Either plant-based or regular dairy-based heavy cream is fine

GLAZE INGREDIENTS**
½ cup powdered sugar of choice , use powdered monk fruit sweetener for lower carb option
1 Tbsp water or milk of choice
1 ½ Tbsp cream cheese of choice , can also use 1 wedge of Laughing Cow cream cheese

Instructions

Make the Dough
In a medium 4-quart mixing bowl, combine the dry ingredients: all-purpose flour, almond flour, cornstarch, baking powder, brown sugar and salt. Add the cinnamon powder. Mix well.
In a separate microwave-safe bowl, melt ¼ cup coconut oil in the microwave for about 30 seconds. Add ⅓ cup of the cold heavy whipping cream of choice
Set aside the melted coconut oil and cold heavy cream mixture and set aside for 2-3 minutes until the coconut oil starts to harden into gravel-sized pieces.
Add the coconut oil-cream mixture to the dry ingredients all at once. First use a spoon to roughly mix the dough.
📝TIP: We want to use a spoon at first because the heat from our hands could melt the clumps of coconut oil as we knead.
The batter will still be clumpy. Mix in the add in ingredients (shredded carrots, walnuts, raisins) and the remaining 3 tablespoons of cold vegan heavy cream (or more as needed) and use both your hands to bring the dough together without overworking it.
📝TIP: instead of "kneading" the dough, use the flat of your palm to press the dough into shape. Think of it more as gently pressing and shaping rather than traditional kneading, which can make the scones tough. It's also ok if the dough is not completely smooth.

Shape and Cut the Dough
Flatten the dough into a disk-shape and pre-heat the oven to 350°F (175°C). For best results, chill the dough for at least 20 minutes while the oven pre-heats.
📝TIP: You can also freeze the dough as is to bake later! Wrap in a ziploc bag or plastic wrap and freeze for up to a month.
Cut the dough into 6 equal wedges using a pastry cutter or knife.

Bake the Scone
Place the wedges on a prepared baking sheet lined with parchment paper and bake for 23-25 minutes, or until the edges are golden brown.
If baking from frozen, bake for 30-35 minutes.

Glaze the Scones
As the scones bake, mix the glaze ingredients together in a small bowl.
Once the scones are baked, let cool for 10 minutes before drizzling the glaze onto the top of the scones. Transfer to a wire rack so that excess glaze can drip down. Enj