Clean Carrot Cake Scones
Yields: 8 scones
These scones taste just like the classic dessert! They’re perfectly tender and full of cozy spices. And that cream cheese drizzle takes them over the top! Leftover scones will stay fresh for at least 5 days if stored in an airtight container in the refrigerator.
  • for the scones
  • 1 ½ cups (180g) whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp salt
  • 2 tbsp (28g) unsalted butter, very cold and cubed
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) pure maple syrup
  • 2 tbsp + 2 tsp (40mL) nonfat milk, divided
  • 1 tsp vanilla extract
  • 1 cup (105g) freshly grated carrots (peeled first!)
  • for the drizzle
  • 1 tbsp (14g) Greek yogurt cream cheese, softened to room temperature
  • 1 ½ tsp nonfat milk
  • 8-12 drops vanilla crème stevia
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and vanilla. Fold in the grated carrots.
  3. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  4. To make the drizzle, stir together the Greek yogurt cream cheese, milk, and stevia in a small bowl. Transfer the mixture to a zip-topped bag, and cut off a tiny piece of one corner. Just before serving, drizzle on top of the scones.
Notes: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured like this.

Whole wheat pastry flour, white whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

In a pinch, solid-state coconut oil may be substituted for the butter, but I warn against doing this, if at all possible, because the scones’ texture won’t be quite the same.

Honey or agave may be substituted for the maple syrup.

Any milk may be substituted for the nonfat milk.

In the drizzle, 1 teaspoon of honey may be substituted for the vanilla crème stevia. Decrease the milk to ½ teaspoon, or omit the milk altogether.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at