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Carrot Cake Scones with Lemon Sugar Glaze #glutenfree
My husband took our 3 boys to a Sun’s game in downtown Phoenix tonight so it’s just me a baby bugs here having a girl’s night in. She gladly helped me make these Carrot Cake Scones with her little apron wrapped around her back. Measuring, mixing and beating have never been my favorite thing but little “M” just “looooooooves to bake!” She has her own little space in a kitchen drawer for her mixers, rollers and cookie cutters and spreads them out on the kitchen counter with every single measuring cup and spoon we own. It’s hard impossible not to be happy while baking along side such a sweet 5 year old little girl. Even if she sneezes in the batter once and a while and dumps the milk into the flour before I’ve had a chance to beat the egg in with it or “cut in” the cold butter with the flour mixture.
Small things.
And you know what? The scones turned out just perfect! Which is really kind of inspiring in a way seeing as that I’m always a little annoyed at the fact that I’m supposed to measure and follow directions so perfectly when baking.
Ingredients
1 1/2 cups almond flour
1 cup coconut flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
5 tablespoons cold, unsalted butter cut into 1/2″ pieces
1 cup milk
1 large egg
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts or pecans
1/2 cup raisins
1/2 teaspoon cinnamonLemon Glaze
1 cup powdered sugar
1 tablespoon lemon juice
Use a fork to whisk togetherPreheat oven to 400F. Line a cookie sheet with parchment paper.
Mix the flours, salt, baking powder and cinnamon in your mixing bowl. Add in the butter, one piece at a time until the flour is slightly flaky. In a separate, small bowl whisk milk and egg. Pour the milk mixture into the flour mixture and mix until just combined. STIR in the coconut, raisins and nuts.
Form the dough into a ball and then divide it in half into two balls. Using the palms of your hands, press the dough down to form circles pressing in any broken or cracked pieces. Cut the circles into 6 equal triangles. Place the triangles onto the parchment lined baking sheet.
Bake for 18-20 minutes until slightly browned. Let cool on a wire rack. When completely cool, drizzle with lemon glaze.
I love to hear from readers and appreciate any
comments, ideas or questions.
Source: http://simplyhealthyfam.blogspot.com/2015/03/carrot-cake-scones-with-lemon-sugar.html
