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Fluffy Easter Carrot Cake Scones

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Delightful gluten-free scones that combine the essence of carrot cake with the flaky texture of baked goods, perfect for spring celebrations.

Ingredients

Scale
  • 2 cups all-purpose gluten-free flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup grated carrots
  • 1/2 cup raisins or currants
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the grated carrots and raisins or currants.
  5. Whisk together the buttermilk, egg, and vanilla extract in another bowl.
  6. Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
  7. Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick.
  8. Cut into wedges and place on the prepared baking sheet.
  9. Bake for 15-18 minutes or until golden brown.
  10. Serve warm and enjoy!

Equipment

Notes

Ensure all ingredients are certified gluten-free. Let the dough rest for 10-15 minutes for an enhanced texture.

Nutrition

Find it online: https://www.glutenfreez.com/easter-carrot-cake-scones/