Carrot Cake Scones with Icing (Vegan)

This is my go-to scone recipe. I like to use as a base and adapt by playing with flavours and switching things up according to the season. This recipe never fails me, and always yields the perfect scone with a tender inside and crispy outer edge. I went with carrot cake flavours today, and they turned out so good.

The scones themselves are not very sweet, so I highly recommend serving them with the icing on top; a simple mixture of coconut butter, maple syrup, plant-based milk and lemon juice.

*Notes: you’ll need frozen coconut oil for this recipe, so make sure to plan accordingly. I simply measure out 1/4 cup of coconut oil from the jar, place it in a small bowl or container and place it in the freezer until completely frozen.

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Carrot Cake Scones with Icing (Vegan)

Makes 12 scones

For the scones

• ¼ cup coconut oil (frozen, see note*)

• 1 cup plant-based milk, plus about 1-2 tbsp more for topping

• 1 tbsp lemon juice

• 3 cups sifted spelt flour (or sifted red spring wheat flour or your favourite all-purpose flour)

• 6 tbsp coconut sugar or organic cane sugar (+ 1 tbsp more for topping)

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 1/4 tsp ground ginger

• 1/4 tsp freshly ground nutmeg

• ½ tsp sea salt

• 1/2 cup packed grated carrot (about 1 large carrot)

For the icing

• 3 tbsp coconut butter

• 1 tbsp maple syrup

• 2 tbsp almond milk or any plant-based milk

• 1 tsp lemon juice

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instructions

For the scones

1. Place the coconut oil in a small bowl and place in the freezer to freeze completely before starting to make the recipe.

2. Combine the milk and lemon juice in a small jar and stir well. Set aside to curdle while you prepare the other ingredients.

3. Line a baking sheet with parchment paper (or a silicon mat) and set aside.

4. In a large mixing bowl, mix together the flour, sugar, baking soda, cinnamon, ginger, nutmeg and sea salt.

5. Remove the coconut oil from the freezer and chop finely with a sharp knife. Add to the dry ingredients and mix quickly with your hands, breaking up the oil so it resembles the size of small peas.

6. Create a well in the center of the flour mixture and pour the milk and lemon juice mixture. Using a wooden spoon, mix well until everything is combined. Add the grated carrot and fold into the dough. You might need to use your hands at this point. Mix just enough to combine and until a sticky ball of dough forms - be careful not to over knead the dough.

7. Transfer the dough to a well-floured surface and form two balls. Flatten into two 1-inch thick disks. Use a large knife to cut each circle into 6 wedges. Transfer the scones to the baking sheet and put in the freezer to chill for 15 minutes. At this time, preheat the oven to 425 degrees.

8. After 15 minutes, remove the scones from the freezer, brush the tops with the remaining milk, then sprinkle with a bit of sugar.

9. Transfer the scones to the oven to bake for 20-23 minutes, or until they are golden brown and a skewer inserted into the center comes out clean. Allow scones to cool slightly before serving.

For the icing

1. Warm all the ingredients in a small saucepan over low-medium heat. Whisk until completely smooth. Remove from the heat and let cool slightly.

2. When ready to serve, drizzle the icing on top of the scones. These are better enjoyed right away, slightly warm, but will keep for a few days in a container. Reheat them in the oven as needed before serving.