Introduction: Gluten-Free Frosted Carrot Cake Scones

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About: Hi, I'm Lizzy Bennet! Not the one from Longbourn, but a Fitzwilliam Darcy fan nonetheless. I am a teacher and a vinedresser by profession, and enjoy reading and cooking in my spare time.

These gluten-free scones are quick to make and quite delectable!

Supplies

Scones:

  • 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

Frosting:

  • 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.