Carrot Coco-Nut Scones

by | Updated: December 4th, 2016

Bye-bye, banana nut bread. Ciao, carrot cake. There’s a new sweet and savory snack to devour at brunch or enjoy with your afternoon tea. And, it’s vegan and filled with good-for-you ingredients! Made with shredded coconut, banana, carrots and nuts, these scones have a tasty tropical flavor and hearty texture. Your brunch just got a whole lot nuttier.
Carrot Coco-Nut Scones

Carrot Coco-Nut Scones


1 cup coconut flour
1 cup almond flour
½ cup shredded unsweetened coconut
½ cup chopped pecans
½ cup chopped walnuts
1 Tbsp. cinnamon
3 chia/flax eggs (3 Tbsp. chia or flax + 3 Tbsp. water)
1/3 cup unsweetened vanilla coconut milk, plus more, if necessary
1 ripe banana, mashed
½ cup unrefined virgin coconut oil, melted
1 tsp. apple cider vinegar
2 tsp. vanilla
3  carrots, shredded
Pure liquid stevia, to taste, optional


  1. Lightly oil a baking sheet or cast-iron skillet.
  2. In a small bowl, combine chia or flax with water. Set aside for a few minutes to thicken.
  3. In a large mixing bowl, combine flours, shredded coconut, cinnamon and nuts.
  4. In a separate bowl, combine chia or flax eggs, milk, banana, coconut oil, vinegar and vanilla.
  5. Stir wet ingredients into the dry ones. Stir in the carrots.
  6. Drop the batter into small discs onto the prepared baking sheet.
  7. Bake for approximately 25 minutes. (Baking times will vary based on the size of your scones.)