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Gluten Free Ginger Carrot Scones

Ginger Carrot Scones ~ G-free and Egg Free

Perfect for a spring afternoon dessert served with a glass of herbal tea.  Or serve for breakfast on Easter Morning.  Whenever you decide to serve this scone it will be delightful.  

Scones are super easy to make and make your house smell wonderful.  The great thing about scones is that you can pretty much make them any flavor you want by adding fresh fruit or nuts, or make them savory, like we have done for you today by using vegetables, like carrots.  You can make them from scratch using the recipe below, or make them quick and easy using Mama’s Scone Mix.  

These scones also pass the “kid friendly” taste test.  I have been making them since the gluten free baby, Lexie Lou, was 4 years old and she loves them.  My older kids enjoy them too.  

Gluten Free Ginger Carrot Scones


1 1/4 cups Mama’s Almond or Coconut Blend Flour 
1/3 cup brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. xanthan gum
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 Tbsp. crystalized ginger, diced small
3/4 cup carrots, grated 
3/4 cup heavy cream

2 Tbsp. heavy cream
2 Tbsp. sugar (I use organic unrefined cane sugar)


4 oz cream cheese, 1 cup powdered sugar, 1-2 Tbsp. milk or cream. 
(Mix together until smooth. Add more milk to achieve desired consistency. I like it to be easily spreadable on the scone. Thicker than a drizzle glaze but not as thick as frosting.) 

Directions Preheat oven to 425 degrees.

In a mixing bowl combine flour, brown sugar, baking powder, salt, xanthan gum, cinnamon, nutmeg, crystalized ginger and carrots. Mix on low speed to combine. With mixer runing on low speed pour in cream. 

Srape down sides of bowl and push dough into one big mound in mixing bowl. With generously floured hands take dough out of bowl and place directly on baking sheet. Press into a circle about 3/4 inch thickness. I like to leave the center slightly thicker than the outside edges. Then take a knife and cut 6 wedges. Baste top of scones with the 2 Tbsp. of cream. Sprinkle top with sugar. 

Bake for 23-25 minutes or until golden brown and toothpick comes out clean. 

Allow to rest for 2-3 minutes then spread on cream cheese glaze. Serve warm. These scones are sure to be a special treat served with a hot cup of tea on Easter Morning or for a mid afternoon treat with friends and family. 

GFM Tip: For Dairy Free Glaze, Mix 1 cup powdered sugar with 1-2 Tbsp. dairy free milk, and 1 tsp. vanilla. Spread or drizzle over top of scones.  

GFM Tip 2:  If you want to save time by using Mama’s Scone Mix, use 1 3/4 cup of the mix, 3 Tbsp. brown sugar, cinnamon, nutmeg, crystalized ginger and carrots. And then add 3/4 cup cream and follow the directions above.  

GFM Tip 3:  Dairy Free:  Use dairy free milk or use coconut cream or use Better than Milk Powder and make it thicker by adding less water to powder ratio. Using milk will make the the texture slightly different, more moist, but the flavor will still be great!

Here is the proof that kids will enjoy these scones!

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