RECIPE
2 1/2 cups gluten-free oat flour
1/3 cup organic sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground ginger
1/2 cup grated carrots
1/4 cup pecans, chopped
1/4 cup vegetable oil (or other neutral oil)
1/4 cup almond milk
Glaze:
1 cup organic powdered sugar
1/2 Tbsp. orange zest
2 Tbsp. fresh orange juice
1/2 tsp. vanilla extract
Preheat the oven to 375 degrees Fahrenheit. To a bowl, add oat flour, sugar, baking powder, cinnamon, nutmeg, salt, and ginger. Stir well. Add carrots, pecans, oil, and almond milk. Stir until the dough comes together. Divide the dough in half and shape into two thick disks. Set on a greased baking pan. Use a knife to cut each disk into 4 wedges. Separate and re-shape the wedges if needed. Bake about 20 minutes. Let the scones cool. To make the glaze: to a bowl, add powdered sugar, orange zest, orange juice, and vanilla. Whisk well. Once the scones have cooled, top with the glaze. Makes 8 scones.
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