- 1 cup wheat flour
- 1 cup oat flour
- 1/4 cup brown sugar
- 2 tsp baking powder
- pinch of salt
- 1/2 cup cold butter
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1 tsp cardamom
- 1 tsp ground ginger (optional)
- 2 eggs
- 3 medium carrots(about 1 1/2cups) fine grated carrots
- 1/2 cup chopped walnuts
- 2 cups powdered sugar
- 1 Tbsp. corn syrup
- 3 Tbsp. lemon juice
- 1/2 tsp cranberry extract
- food coloring orange and green (optional)
- chia seeds for decoration (optional)
Preheat the oven to 375F. Lightly grease baking sheet pan.
Mix together flours, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk, vanilla, cardamom and ginger along with eggs, mix until blended, then stir in carrots and nuts. Knead on a floured surface. Drop heaping tablespoons of dough (about 12) into pan. Bake 12-15 minutes.
For wedge style: With lightly floured hands, pat the dough into a 10 inch diameter circle deeply with knife into 8 wedges. Bake 18-20 minutes.
To serve the scones: Mix all ingredients for icing until smooth and pipe or drizzle on cooled scones. Sprinkle with chia seeds.