• 1 Egg
  • 3/4 Cup finely grated carrots
  • 1/4 Cup maple syrup
  • 1 Tsp. vanilla extract
  • 2 1/3 Cups almond flour
  • 1/2 Cup shredded unsweetened coconut
  • 2 Tsp. baking powder
  • 1 Tsp. ground cinnamon
  • 1 Tsp. ground ginger
  • 1/4 Tsp. ground nutmeg or allspice
  • 1/2 Tsp. kosher salt
  • 1/3 Cup coconut oil or olive oil, room temperature
  • 3 Tbsp. finely chopped walnuts
  • 1/4 Cup powdered sugar
  • 2 to 3 Tsp. fresh squeezed orange juice


  • Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Place egg, maple syrup, carrots, and vanilla in a small bowl; whisk to combine.
  • In a larger bowl, combine almond flour, coconut flakes, baking powder, cinnamon, ginger, nutmeg, and salt; mix well. Add the coconut or olive oil and combine using a pastry cutter (or your hands) until the mixture resembles coarse meal.
  • Drizzle egg mixture over the flour mixture and combine with a rubber spatula until everything appears moistened. Fold in walnuts. (Dough will be a little wet/sticky.) Work the dough into a ball with floured hands and transfer to prepared baking sheet. Press into a neat 8″ disc and cut into 8 equal wedges with a sharp knife.
  • Bake for 23 to 25 minutes, until golden. Remove from oven and allow to cool for 30 minutes before cutting through into 10 wedges.
  • Prepare glaze by gradually whisking orange juice into powdered sugar until desired consistency is achieved. Drizzle glaze over scones right before serving.