Carrot Apricot Scones are one of the basic pleasures in life. They are like a moist cake (bread) with a touch of added sweetness. Each bite suggesting bits of carrot and apricots that have melded together, yet each flavor is well pronounced.
Key to Success
The dehydration process is the key to this recipe. If you over dehydrate them, they will become very dry on the pallet. And if you don’t dry them enough, it will be like eating doughy batter. So be sure to test them every once in a while during the drying process. The dry time will vary depending on the climate, humidity and how thick and big you made them.
Another key factor is the quality of ingredients that you are using. When you work with fresh fruits and veggies, shoot even dried fruits, it is a must to taste test as you are making the batter. The ripeness and sweetness of every ingredient will make all the difference.
There is one other thing that I want to touch base on and that is the ingredients… coconut flour. Do not use commercially processed coconut flour. There isn’t anything wrong with it but for this recipe it would be too drying. It just loves to suck the moisture out of things. So it is best to either make your own from dried coconut or from dried coconut pulp. Click on the links to learn how to do make those.
Other than that… this recipe is pretty darn easy and down right delicious. I have set you up for success and I can’t wait for you to try the recipe. I first posted this recipe in 2011, but I decided it was time to revamp the photos. Many blessings, amie sue
In the food processor, fitted with the “S” blade, combine the; shredded carrots, Irish moss or psyllium, coconut flakes, apricots, coconut flour, soak water, sweetener, coconut oil, cinnamon, pumpkin spice, vanilla, and salt. Process until it turns into a pasty batter.
Start with 4 Tbsp of the soak water and add more if needed. The moisture content in the dried fruits and carrots can be different between each recipe making.
Measure out 1/2 cup of the batter and place on a non-stick teflex sheet, using your hands, mold into a scone shape.
I used a pan similar to this one, click (here). It’s called a Cavity Cake Mold. It’s not required by any means but it sure made the job nice and easy.
Once formed, transfer each scone to the mesh sheet that sits on the dehydrator tray.
If you use the mold, just flip it over onto the mesh sheet and they will pop out.
Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue drying for about 2+ hours.
There should be a slight crust on the outside but moist on the inside.