Or, a great way to eat more vegetables.
These vegan scones are softer than traditional ones, more like carrot cake that can easily be enjoyed in the car without making a mess. Not that I’d know. Actually cake is the wrong word, since the scones are just barely sweet.
Feel free to cook and purée fresh carrots in lieu of jarred baby food. If you haven’t explored the baby food aisle in a while, things have changed. Maybe tots need quinoa and pomegranate now, who knows?
I love the earthy contrast of caraway seeds in the carrot scones. A little diced apple or pineapple is delicious as well. Leave the seeds out if you plan on making carrot cake balls with extra scones.
Who’s rooting for leftovers now?
Soft gluten free and vegan carrot scones that are easy to make with baby food. Mix, drop, and bake for a great treat anytime of the day.
- 1 1/2 cups gluten free flour blend
- 3 tablespoons coconut or raw sugar
- 2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons shortening or chilled butter
- 2/3 cup carrot baby food
- 1/4 cup unsweetened applesauce
- 1/4 cup soured coconut milk
- 2 teaspoons pure vanilla extract
- 1 cup grated carrots, slightly cooked
- 2 tablespoons caraway seeds, optional
- 1 teaspoon lemon zest, optional
- Sea salt or sugar for topping, optional
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
In a medium bowl, combine gf flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt.
Cut shortening or butter into dry ingredients. Place bowl in fridge while you prep liquid ingredients.
In a cup, combine carrot baby food, applesauce, soured milk, and vanilla. Add liquid ingredients to dry ingredients and blend thoroughly. Fold in grated carrots, caraway seeds, and lemon zest if you like. Goes without saying, but if you're planning on turning leftovers into carrot cake balls, leave the caraway seeds out.
Use a number 16 disher to drop dough onto parchment paper. Sprinkle top of scones with sugar, sea salt, or caraway seeds. Really, whatever is handy. Bake for 18 - 20 minutes.
I used the Artisan Flour Blend from Pamela's. You may need to add 1/2 teaspoon guar gum if you sub a different all-purpose gluten free flour blend.
Cooking the carrots slightly (2 minutes in a covered microwave bowl) after shredding/grating softens the carrots just enough to bake perfectly in the scone.
To sour hemp or coconut milk, pour 3/4 teaspoon apple cider vinegar into a measuring cup and add milk to measure 1/4 cup. Stir and let sit for about 10 minutes.