Gluten Free Maple Cream Cheese Carrot Cake Scones
I am not a coffee drinker, but love having a cup of matcha tea or latte with a piece of baked good for breakfast or as an afternoon snack. I love the morning calmness, me sitting at my desk, by the window, watching and feeling the serenity of the world around me before anyone is awake. I always admired cafes and coffee shops, and often picture myself sitting in one of the metal tables doing work, a full counter of pastries summoning me. I am not a huge sweets person and by this, I mean baked goods that are on the heavier side and a bit too sweet for me. As a result, I always enjoy baking, having the ability to control the sweetness of my baked goods.
Now, I haven’t made a lot of scones before, but these cuties are just the perfect pairs with tea (or coffee if you prefer). They are not made with a lot of ingredients and very easy to make. I hope you will enjoy and if you do try the recipe, tag me @astepfullofyou and #astepfullofyou on Instagram.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Helen Au
For the Scones:
1 ¾ cup oat flour
¼ tsp salt
1 ½ tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
1/2 tsp ground ginger
1/8 tsp cardamom
½ cup grated carrots
¼ cup maple syrup
For the Maple Syrup Glaze:
4 tbsp cream cheese
2 tsp maple syrup
Preheat oven to 375ºF. Line a baking sheet pan with parchment paper.
In a medium bowl, mix together all the dry ingredients- oat flour, salt, baking powder, cinnamon, and nutmeg.
In a separate bowl, combine all wet ingredients- carrots, egg, and maple syrup.
Slowly pour the dry ingredients into the wet ingredients. Mix until a dough forms. Shape into a flat disk and cut into 8 triangles. Transfer to oven and bake for 15 minutes until top is firm.
While the scones are baking, prepare the frosting. Mix the cream cheese and maple syrup together and pour into a piping bag. Set aside.
Remove the scone from the oven and allow to cool completely.
Pipe the frosting on the scones. Allow to dry and serve!