The Pioneer Woman Tasty Kitchen
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Toasted Coconut Carrot Cake Scones

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Level: Easy

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Description

These carrot cake scones are made with coconut and whole wheat flour and topped with a maple and Greek yogurt glaze and toasted coconut flakes. Yeah, they’re also pretty amazing.

Ingredients

  • 1 whole Egg
  • ½ teaspoons Vanilla Extract
  • ½ cups Unsweetened Cashew Milk
  • ¼ cups Coconut Nectar
  • ⅓ cups Freshly Grated Carrot
  • ¾ cups Whole Wheat Flour
  • ¼ cups Coconut Flour
  • ¼ cups Rolled Oats
  • 1 Tablespoon Cinnamon
  • 1 teaspoon Nutmeg
  • ½ teaspoons Baking Powder
  • 1 pinch Sea Salt
  • ¼ cups Crushed Walnuts

Preparation

Preheat oven to 375°F.

Mix all the wet ingredients, excluding the grated carrots, until fully combined. Add grated carrots to evenly distribute the orangey goodness throughout the mixture.

In another bowl, combine all the dry ingredients, excluding walnuts, until fully combined.

Combine wet and dry mixes together. Add crushed walnuts.

Pour mixture onto a lined or nonstick baking sheet and spread into an even-layered circle.

Bake for 15 minutes. Remove tray from oven and cut scone disk into 6 to 8 triangles. Add tray back into the oven to continue baking for another 10 minutes.

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