Introduction: Gluten-Free Frosted Carrot Cake Scones
These gluten-free scones are quick to make and quite delectable!
- 1 3/4 cups gluten free flour baking blend (I used 3/4 cup almond flour, 1 cup brown rice flour, 1 teaspoon arrowroot)
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 6 tablespoons cold butter
- 1/2 cup grated carrots
- 4 tablespoons milk
- 2 ounces cream cheese, softened
- a few tablespoons milk
- 1 1/2 cups powdered sugar (not pictured)
Step 1: Mix Dry Ingredients
Mix the flour(s), sugar, baking powder, salt, and spices.
Step 2: Cut the Butter; Add to Dry Ingredients
Cut the butter into thin slabs and add to the dry ingredients; mix until the butter is evenly distributed and the mixture resembles course crumbs.
Step 3: Add Carrots and Milk
Mix the carrots in. Add the milk and stir.
Step 4: Form Circle; Bake
Turn out onto a parchment-lined baking sheet. Pat into a 3/4 inch circle. Cut into 8 triangles. Separate them on the pan as pictured. Bake at 350 degrees Fahrenheit for 15-18 minutes, or until firm and slightly brown around the edges.
Step 5: Make Frosting
Using a handheld electric mixer, beat the cream cheese until smooth. Add the milk and powdered sugar, and mix until well blended. Add milk until it reaches the desired consistency.
Step 6: Enjoy!
Drizzle frosting on top of the scones, and top with raisins and walnuts if desired.
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