The ads on this page help pay for tea, coffee, and the odd fancy ingredient

Sunday, November 18, 2012

Gluten Free Chocolate Carrot Scones

Gluten Free, Egg Free, Soy Free, Sugar Free, Nut Free, Dairy Free Option

Gluten Free Chocolate Carrot Scones

Healthy, gluten free chocolate scones with a little bit of vegetable puree.  Need I say more?  

We've been eating these for breakfast every day for the last two weeks now, and I don't feel the least bit guilty about it.  They're rich in flavour but light in texture.  Also, if you have finicky kids (or partners!) they are a great way to slip in some extra veggies without fear of anyone knowing.

I adapted this scone recipe from the GF Spiced Butternut Squash Scones I made a few weeks ago.  After that success, I figured it shouldn't be hard to make them into chocolate scones... and it really wasn't!

I also had these beautiful multi-coloured carrots that I'd picked up from the Dane County Farmers Market that I wanted to make use of.

Now I decided to use carrot puree, in part because I'm allergic to raw carrots (like many other people with Oral Allergy Syndrome) and I like to try and incorporate carrots into my diet regardless.  The process of boiling, and then baking is supposed to destroy the allergen protein, and I have no problems eating them cooked whereas the raw ones make my mouth itch. 

However, you could use another type of veggie puree.  The second time I made them I used some pureed sweet dumpling squash and it was just as good.  Squash, pumpkin, sweet potatoes, or anything else of a similar texture would probably work.  Just keep in mind that some squash has different water content, so you may need to add a bit of flour for more watery purees.

Alternatively, you could use baby food.  Seriously, if you want to skip the extra step of prepping your own puree, you could use pureed baby food!     


Dry Stuff for Scones

½ c millet flour
½ c tapioca starch
¾ c brown rice flour
¼ c cocoa
½ Tbsp baking powder
¼ tsp baking soda
½ tsp xanthan gum
8 Tbsp butter (or vegan alternative like Earth Balance), chilled and sliced in chunks
Extra GF flour for dusting (tapioca or brown rice flour)

Wet Stuff for Scones

½ cup carrot puree (approximately 3-4 large sized carrots)
3 Tbsp water (or yogurt.  I've tried both yogurt and water without any difference)
1/3 c honey
1 tsp vanilla
1 Tbsp ground flax or chia + 2 Tbsp water (or 1 egg)

Optional: ¼ c chocolate chips or cacao nibs


1. Peel the carrots and slice about 2-3" long.  In a pot of boiling water, boil for 10 minutes, until soft.  In a food processor or with a fork, mash the carrots until pureed. 

2. Preheat the oven to 400F.  Spray a cookie sheet with oil and line with parchment paper.

3. Sift the flours, baking powder, soda, cocoa, and gum together.  Then, in the bowl of a food processor, pulse with the sliced butter until the butter is in pea sized chunks. Alternatively, without a food processor, cut the butter into the dry stuff using a pastry knife or two knives until crumbly. 

4. In a separate bowl, mix the Wet Stuff until blended.  Add to the dry ingredients and pulse or mix until just combined. Don't over mix or you might need to add more flour.  You want a workable dough.  

If you're using cacao nibs or chocolate chips, now is the time to fold them in to the dough very gently.

5. On a lightly floured surface, turn out your dough and shape it into a round about 3/4" high and 7" wide. 

6. Slice into 8 pieces 

7. Arrange triangles on cookie sheet lined with parchment paper, leaving room for the scones to rise and spread. (Note how neat the dough looks with little chunks of butter, carrot puree and chocolate chips mixed in!)

8. Bake the scones in the 400F oven for 15-17 minutes and cool.  

Serve and enjoy!   You could drizzle some melted chocolate over these if you like, but I find them just sweet enough as is. 

Do you bake with veggie purees? 

This post was shared on the following great linky parties: Musings of a Housewife, My Meatless Monday, Melt in Your Mouth Monday, Monday Mania, Just Another Meatless Monday, Make Your Own MondayNatural Living Mamma, Gluten Free Monday,Slightly Indulgent Tuesday, Traditional Tuesdays, Tasteful Tuesdays, Fat Tuesday, Allergy Free Wednesday, Frugal Days, Sustainable Ways, Real Food Wednesday, Gluten Free Wednesdays, Inspire Me Wednesdays,Keep it Real Thursdays, Full Plate ThursdayFarm Girl Blog Fest, Gluten Free Friday, Fresh Bites Friday,  


  1. Oh my goodness, as if the chocolate scone picture wasn't gorgeous enough, then you seal the deal with the multi-colored carrots. Yum! I'm sold! :) I do use veggie purees a little bit, and this recipe may be next on the list after Thanksgiving!
    I'm so excited to have stumbled upon your blog - we are not officially gluten free, just avoiding it, because it aggravates asthma and eczema for the kids and I. I had not heard of OAS before. Sounds dreadful. Are you able to manage it quite well with your dietary restrictions, or does it still bother you during allergy season pretty badly?
    Sorry about the super long comment - I'm finding a lot in common with your blog! Come by and visit sometime if you'd like - most of my latest recipes are gluten-free as well:

    Thanks again for the fantastic recipe and eye-candy photos.

    1. Lol, Danielle you totally cracked me up and you're so sweet! Thanks for the comment re: the pic, I've been really working to improve my food photography skills so it's nice to hear that it seems to be working ;)

      I've learned to manage my OAS and allergies pretty well, and it sure doesn't stop me from finding things to eat!! That said, if the pollen count is really high it can kind of suck.

      As for your asthma and eczema - do you happen to know if it's gluten or wheat that is the problem? Those sound a bit more like symptoms of wheat allergies than gluten intolerance.

      Oh, and I'm a new follower of your blog now, too!

  2. Mmmm, delicious and secretly healthy.:) Thanks so much for linking up to Inspire Me Wednesday.

    1. Thanks for stopping by, Mel, and for hosting Inspire Me Wednesday :)

  3. I'll bet the carrots add nice moisture to these scones. Thank you for sharing your recipe.

    1. Hi Aunt B, the scones are actually really light and flaky. You don't even know the carrots are there, which makes them great for kids (and finicky husbands ;)

  4. This sounds like a tasty treat for when you have non GF guests over! Thanks so much for sharing on Natural Living Mondays! I am going to pin this :) I am excited to see what you have going on this week!

    1. Thanks for pinning it, Amanda, and thank you for hosting Natural Living Mondays :)

  5. Wow, what a super fun combo of ingredients!!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    We had a great collection over Thanksgiving! Hope to see you this Thursday for another Gluten Free Fridays link up! It will be live at 7:05 eastern US time. Cindy from

  6. I am featuring your scones this week on Allergy-Free Wednesdays :)

    1. Awesome news, Laura!! I'm super flattered. Thanks so much for coming by and telling me, and of course for hosting Allergy-Free Wednesdays :)

  7. These turned out beautifully. It's hard to believe they're gluten free! I'm sharing these with the community of Keep It Real Thursdays! Can't wait to see what you have in store for us this week.

    1. Thanks so much, France! I'm glad you like them :) And thanks for hosting Keep it Real Thursdays!

  8. What beautiful carrots! These look incredible!

  9. If I can find enough ingredients locally, I will make these for a bed and breakfast guest who is staying here tomorrow night. I was looking for something amazing for breakfast and immediately thought of your blog and sure enough, this recipe will be perfect. Thank you!

    1. Aw, thanks, Eileen, that's sweet of you to say! I hope you can find what you need and that your guest enjoys them :)


I'd love to hear from you so go ahead, leave a comment!

Related Posts Plugin for WordPress, Blogger...