These low carb carrot cake scones are a perfect addition to your Easter brunch menu. Grain-free and sugar-free.
When I was growing up, scones were just scones. Don’t get me wrong, they were delicious and I loved them, but they were quite basic. Variety consisted mostly of the addition of currants or berries, although you’d see the occasional recipe for oat scones. Then suddenly it seemed that this unassuming British baked good really caught hold of people’s imaginations, and suddenly there were all sorts of flavours and additions. Maple Pecan. Pumpkin. Cranberry Orange. Vanilla Bean. Let’s be honest, Starbucks brought scones into the mainstream and made them incredibly popular and increasingly more interesting. And I can’t say I am bothered by this trend at all. Getting creative with scones is a lot of fun and seriously delicious.
I’ve always had a penchant for scones, so when I went low carb, I needed to find a way to make them over. Thankfully, I’ve discovered that getting that proper scone texture that is both crumbly and tender all at the same time is actually quite easy to do with almond flour. Which has allowed me to play around with it and get really creative. So when SheKnows asked me for an Easter-themed recipe, carrot cake scones came to mind. I’d seen some conventional recipes for carrot cake scones on Pinterest and figured they could use a healthy makeover.
If you love carrot cake and you love scones, you will love these. Please see my low carb Carrot Cake Scones recipe on SheKnows.com. (please note that 3 ounces of softened cream cheese got left out of the ingredient list for the glaze).
Did the cream cheese get left out of the ingredient list? The frosting instructions say to beat the cream cheese/cream/sweetener/etc. together, but I didn’t see how much cream cheese should be used…
Sigh, yes it did. Thankfully, they are moving to a new dashboard that should help solve these issues. Almost every time I submit a recipe with them, something goes awry, even though I am so careful to proofread before I submit! Anyway, it’s 3 ounces cream cheese.
Great, thanks! I noticed someone asked the same question on the actual recipe blog post but there wasn’t a reply (from a couple days ago) so you may want to post the same on there if you haven’t already!! Yay for yummy scones 🙂
These look positively scrumptious!
Hi Carolyn, I am just making these now and I am not seeing on the page what temperature to bake these? Sorry if I am just blind!
325F. I’ve had some issues with their dashboard and things keep getting messed up. Sorry about that!
No need to be sorry. Thank you for the correct temperature. I really enjoyed these thanks!
These look moist and wonderful! So perfect with a cup of tea 🙂
There is no nutritional information listed for these scones.
Actually, there is. Right before the start of the recipe, under the title.
Just made these, and OMG YUM!! I love carrot cake and the flavors in these are perfect! I have never made scones before, and these were a breeze. Thanks!!
Carolyn, Thank you for adding the temp in the comments here. You may want to add a comment on the she knows page too since there are people asking there too (and they may not know your own fabulous blog 😀 ) Making these now… Oh, and the Caramel Cupcakes with Milk Chocolate Icing were a hit with my family and friends yesterday…
Good morning Carolyn 🙂
I’m wondering if I can find this recipe somewhere else? I’ve tried and tried and the “sheknows” website keeps crashing.
Thanks, (and I love your recipes btw)
Shannon
Strange, I was able to access the “sheknows” website with my phone, so SUCCESS I got the recipe! So excited to try it!
Whoop whoop!! Made these today…it’s like getting a carrot cake but with half the effort and in half the time. Fantastic. Thanks Carolyn for another A+ recipe.