These scones are a slight cross between cake, muffins, and scones but I settled on titling them scones. As you glide your fork into the scone, you will notice a little resistance from the outer delicate crust that was formed while “baking”… but only to be met with a moist center that is screaming to be eaten. The creamy Maple Pumpkin Butter Spread…… helps the fork glide right on through, giving you a little taste of heaven as you take in forkful after forkful.
I have to say that this dessert is perfect for those times that you want something warm in your belly. They are especially wonderful if enjoyed right out of the dehydrator but when I am talking about warm things in the belly, I am also referring to the spices used in this recipe.
If you are new to the raw lifestyle, there are ways to help “warm” up your dishes without having to cook them. In fact I did a quick post on just that. Please click (here) if interested. For this treat, I used cinnamon and ginger which are both warming spices. Combine those with moist carrots, dates, orange juice, and walnuts and you have yourself a down right home comfort food.
I choose to use carrot pulp as the base of these scones. I made a huge pot of veggie soup for my girlfriend which required 4 cups of fresh carrot juice. That left me with an abundance of carrot pulp, so I got busy creating this recipe. This was one of the many treats that I made using it. You can use grated carrots instead of carrot pulp if you wish but keep in mind that there will be more moisture so you will need to dial back on the almond milk.
To really take these scone to the next level in the yum department, I must insist that you try them with my Maple Pumpkin Butter Spread…. my goodness. (shakes head in disbelief) That stuff will knock your apron right off. I do hope you enjoy this recipe as much as we did. Please comment b