- Hide menu

Carrot Apricot Scones (raw, vegan, gluten-free, nut-free)

Be Social

FavoriteLoadingAdd to favorites

Carrot-Apricot-Scones-mainCarrot 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


yields 8 (1/2 cup measurement each)

  • 4 cups (400 g) shredded carrots
  • 1/2 cup Irish moss paste or 2 Tbsp psyllium powder
  • 1 cup dried coconut flakes
  • 1 cup dried, diced apricots, re-hydrated
  • 3/4 cup raw coconut flour
  • 4-6 Tbsp soak water from apricots
  • 1/4 cup raw agave nectar or maple syrup
  • 2 Tbsp cold pressed coconut oil, melted
  • 1 Tbsp ground Ceylon cinnamon
  • 1 tsp pumpkin spice
  • 1 tsp vanilla extract
  • 1/2 tsp Himalayan pink salt


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Be sure to dish up when warm and don’t forget a hefty slathering of some Cinnamon Vanilla Bean Frosting.
  6. Store leftovers in an airtight container in the fridge for about 5 days.  You can freeze these as well for about 1 month.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.












8 thoughts on “Carrot Apricot Scones (raw, vegan, gluten-free, nut-free)

  1. These look amazing. I’m interested in irish moss paste but when I click on your link it goes to Icing. Would Wholefoods carry this product?

    • amie-sue says:

      Good evening Seemichellecook,

      Thank you for pointing that error out. I fixed it so it now directs a person in the right direction. :) Irish moss is an amazing ingredients for many reasons. The role it can play in a recipe and the health benefits. Our WF store doesn’t carry it but you can always check yours. I order mine on-line through http://www.therawfoodworld.com/. I am sort of, no I AM picking about the quality that I buy when it comes to it and so far I have been very pleased with theirs. You can also check your local health food stores.

      Blessings, amie sue

  2. Agne says:

    Hi Amie Sue. i have to say that its amazing website, lovely recipes for even not raw person, and thanks for nut free recipes, much appreciated. i just wondered if this recipe would work without irish moss, or is it possible to replace it. i’, afraid my son might be allergic to it…
    thanks Agne

    • amie-sue says:

      Good morning Agne,

      Thank you… my passion for raw and healthy eating is a strong one and having this outlet to share with others is such a joy for me. Regarding the Irish moss… you can just omit it. The main reason I used it for the nutritional aspect and it adds some fluffier texture… but you can make this without it if your nervous about an allergic reaction. If the batter seems a little to dry (since the moss does add a little moisture) save the apricot soak water and add a Tbsp spoon at a time, if needed. Keep me posted if you give it a try. Have a wonderful day, amie sue

  3. Marlene says:

    I read that Irish Moss is not good for you. It was found that it also caused inflammation. Irish moss should be avoided, due to the likelihood that the carrageenan in the Irish moss will lead to inflammation. Is there something that can be used instead of irish moss?

    • amie-sue says:


      You can just omit it, it should turn out fine. The Irish moss helps to add a bit of “fluff” to it. Have a great evening.

  4. dana says:

    HOW do u do all you do???

Leave a Reply

Your email address will not be published. Required fields are marked *