Gluten-Free Carrot Cake Scones
My life is a series of bank forms right now. Very long, very tiny print, very tedious bank forms. We’re in the process of getting pre-approval so we can hopefully buy a condo before our lease is up this summer. I say hopefully for a few reasons:
1. The real estate market where we live is insane. It’s a total seller’s market and if you look at Trulia’s little chart showing how things have been trending, it’s borderline laughable (more like that weird laugh/cry feeling, unless you’re selling, and then it’s the best!). There is an almost vertical line for home prices between the start of the year and now. But at least interest rates are below 5%? Please, please, please don’t go up.
2. There are like two properties for sale under $1 million. They’re small, dark 2 bed 1 bath units in locations across the street from the fire station or in the basement. And oh—they now say “sale pending” out front.
3. The rare gem that’s not more than $1 million and would be livable has an open house on Sunday, accepts offers on Monday morning, and sells for $100k more than asking. We visited one with a not-so-great layout, but in a highly desirable location across from one of the best schools in the state, and I could feel the death glares from the swarms of young couples with toddlers in tow. I can’t say I blame them.
4. Aaron and I are both self-employed, and my income is, well…yeah. When I was filling out the pre-approval forms I did that laugh/cry thing again and wondered, “Should I even be including this?”. It’s um, humbling. I have zero regrets about quitting my job to change careers, but a blogger should never have to write her income next to a branding agency owner (much as I am so, so thankful and proud to be married to one).
5. I know people say you shouldn’t spend 100% of the amount a bank is willing to lend you, but it feels like it will be a miracle if a bank will give us enough money to buy more than a parking space (also expensive). We’ve had to pull the last three years’ of personal tax returns, six months of bank statements, retirement funds, corporate tax returns, balance sheets, P&Ls…what happened to people putting nothing down and buying giant homes? Oh, right.
And so, I made scones. Because baking is my therapy.
Notes: I kept seeing carrot cake everywhere last week and I really, really love carrot cake. However, what I did not need was a sugar meltdown on top of a home buying meltdown, which is where these scones came in. They’re gluten-free, low-glycemic, and loaded with shredded carrots and chopped walnuts. I know people get heated about raisins in carrot cake. I happen to enjoy them, but we were all out. If you’re not anti-raisin and you happen to have some, you could fold in half a cup along with the walnuts. And if a scone just isn’t a scone without some icing, my vote would be for a drizzle of warmed coconut butter. It’s nature’s icing. ← And that is an example of the ridiculous things I am going to tell my future possible non-fur-children when we are living four to a bedroom in a basement across from the firehouse next to one of the best schools in the state.*
*No. Only the “nature’s icing” part is true.
Gluten-Free Carrot Cake Scones
Gluten-Free Carrot Cake Scones
Serves: 12 scones
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
These vegan Carrot Cake Scones are gluten-free, low-glycemic, and loaded with shredded carrots and chopped walnuts.
Cuisine: Gluten Free, Vegan Servings: 12 scones
Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins
These vegan Carrot Cake Scones are gluten-free, low-glycemic, and loaded with shredded carrots and chopped walnuts.
Instructions
- Pre-heat the oven to 375 degrees F. Line a baking sheet with parchment paper and set it aside.
- Prepare the flax egg by whisking together the freshly ground flax seeds and warm water in a small bowl. Set the mixture aside for 5 minutes to thicken.
- In the bowl of a stand mixer, combine the gluten-free flour blend, baking powder, vanilla bean powder, cinnamon, and sea salt.
- Pour the non-dairy milk, coconut sugar, coconut oil, unsweetened applesauce, and prepared flax egg into the batter and mix until combined.
- Fold in the grated carrots and walnuts.
- Divide the dough into two equal parts, form into balls, and flatten them onto your prepared baking sheet (mine were about 1 1/2 inches thick).
- Cut each round into 6 parts for medium scones (or 4 parts for large scones, 8 parts for petite scones).
- Bake for approximately 25 minutes, until the scones are golden brown and firm to the touch.
- Allow the scones to cool slightly and enjoy!
Notes [2]
Feel free to fold in half a cup of raisins along with the walnuts if you’d like.
If a scone just isn’t a scone without some icing, my vote would be for a drizzle of warmed coconut butter.
Copyright © 2023 Amanda Maguire for Pickles & Honey
