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Paleo Carrot Cake Scones

Prep Time10 mins
Cook Time28 mins
Total Time38 mins
Servings: 12 scones





  • Preheat the oven to 325° and line a baking sheet with parchment paper. Set aside. 
  • In a large bowl, combine the almond flour, shredded coconut, coconut sugar, pecans, cinnamon, nutmeg, ginger, salt, and baking soda. Stir until evenly mixed. 
  • Add in the eggs and ghee and stir until dough forms. Add in the shredded carrots and combine well. Divide dough into 2 equal parts. Roll each half in a ball and place them both on the baking sheet. Press them down gently until they are about 6 inches wide and 1 inch thick. Cut each circle into 6 even triangles. Gently separate them and bake for 28-30 minutes. 
  • Once scones are cooled, make glaze. In a small bowl combine the coconut butter, honey, and almond milk. Stir until smooth and drizzle over scones.