White Chocolate Carrot Scones [vegan]

I am most creative when it comes to breakfast. Coming home from a run, makes eating so much more fun and therefore, it is my favorite meal of the day. With the success I had last week concerning my German Chocolate scones, I decided it was simple enough to make them (scones) on a regular basis.


I might be cheating on the waffles I have started to eat regularly, but a recipe that makes only two scones, is easy to eat and prepare but also makes me feel like more of a baker? I think this will have to be a once a week thing.

There is something I love about the concept of only making two scones. You see, I get tired of the exact same thing for breakfast too many times in a row. Waffles, toast, oats you can make into different things based on what you scoop on top or mix inside. If you make a 12 scone batch of something, that’s what you’re eating for days.


Making two ensures that I have one to see if I like them and a second one for lunch that day if it’s amazingly good, and breakfast the next if I don’t want it immediately. And if it’s bad? Well, that’s what coworker’s are for am I right?

These scones combine my favorite guilty pleasure: white chocolate with a sweet dose of veggies in carrot form. I used maple syrup and applesauce as a sweetener and to keep them moist. No glaze on these is needed guys. Just trust me 🙂


White Chocolate and Carrot Scones [vegan]

1 cup chickpea flour

1 T cinnamon

1/4 t baking powder

1/2 T flax meal

1/2 T cornstarch

1/4 cup almond milk

1/3 cup applesauce

1/2 t apple cider vinegar

2 T maple syrup

1/2 cup grated carrots

1/4 cup white chocolate shavings or chips

Preheat your oven to 400 and pray a scone pan or 4×4 casserole baking dish.

In a small bowl, mix together the almond milk, apple cider vinegar, maple syrup and applesauce. In a separate larger bowl, mix together the flour, cinnamon, baking powder, cornstarch and flax meal.

Combine the wet and dry ingredients until incorporated. Stir in carrots and chocolate.

Bake in the oven for 25-30 minutes or until a knife comes out clean.

This recipe makes 2 scones.

Scones with WHITE CHOCOLATE and CARROT?! Make these for breakfast today! #vegan #whatveganseat @veganfoodchat Click To Tweet

Dark or white chocolate?

Carrot or zucchini bread?

19 thoughts on “White Chocolate Carrot Scones [vegan]”

    1. I’m sure any denser flour would work. I’m surprised you don’t have chickpea flour. It’s gluten-free and really cheap compared to all the other ones. I would also try almond flour, brown rice flour or coconut flour 🙂

  1. Oh yummy! I wanted to make scones last week but hate coconut so these sound like a better fit. I prefer dark chocolate. I’ve never had carrot bread but I do like carrot cake and sweet breads are basically cake so I assume I would like it. Hope you have a terrific week Ellie!

    1. Try it with dark chocolate! I’m sure they would be good too. Last Tuesday I posted a recipe for German Chocolate scones, I bet you would like those even more!

    1. Thanks Kelly! I didn’t put any nuts into this recipe, so it should be fine. I enjoy sunflower seed butter on occasion. It’s a great alternative. A pricey option is pumpkin seed butter or coconut butter. Are you allergic to coconuts too?

    1. I love carrot cake! I didn’t want to call these carrot cake scones though because for me carrot cake has walnuts, raisins and pineapple in it. I didn’t use those so it didn’t feel authentic to me 🙂

  2. Mmm, these look fantastic! I love carrot cake and I literally just made zucchini bread yesterday, haha. YUM. And I am all about dark or milk chocolate, but white chocolate makes me feel queasy! When I was young, I ate too much white chocolate to the point of feeling sick and I haven’t been able to stomach it since, hahah.

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