Gluten-Free Frosted Carrot Cake Scones

These gluten-free scones are quick to make and quite delectable!

Scones:

• 1 3/4 cups gluten free flour baking blend (I used 3/4 cup almond flour, 1 cup brown rice flour, 1 teaspoon arrowroot)
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 6 tablespoons cold butter
• 1/2 cup grated carrots
• 4 tablespoons milk

Frosting:

• 2 ounces cream cheese, softened
• a few tablespoons milk
• 1 1/2 cups powdered sugar (not pictured)

Mix the flour(s), sugar, baking powder, salt, and spices.

Cut the butter into thin slabs and add to the dry ingredients; mix until the butter is evenly distributed and the mixture resembles course crumbs.

Mix the carrots in. Add the milk and stir.

Turn out onto a parchment-lined baking sheet. Pat into a 3/4 inch circle. Cut into 8 triangles. Separate them on the pan as pictured. Bake at 350 degrees Fahrenheit for 15-18 minutes, or until firm and slightly brown around the edges.

Using a handheld electric mixer, beat the cream cheese until smooth. Add the milk and powdered sugar, and mix until well blended. Add milk until it reaches the desired consistency.

Drizzle frosting on top of the scones, and top with raisins and walnuts if desired.