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Carrot Apricot Scones

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I took these Carrot Apricot Scones into the office this afternoon and they were very well received.   Chris even snuck back into the break room hoping to find left-overs.  No such luck. :)  But anytime someone wants seconds I know the recipe is a win.  The dehydration process is the key to this recipe, if you over dehydrate them, they can get really dry tasting.   So be sure to test them every once in a while.  The dry time will all depend on what machine you have and how wet your batter was.   When you work with fresh fruits and veggies, shoot even dried fruits,  it is a must to taste test as you are making your batter.  The ripeness and sweetness of every ingredient will make all the difference.  These “scones” taste wonderful alone but the Raw Vanilla Frosting really takes them to another level.  Enjoy!

Ingredients

  • 4 cups shredded carrots
  • 1/2 cup Irish moss paste
  • 1 cup coconut flakes, unsweetened
  • 1 cup dried apricots – soaked and diced (save soak water)
  • 3/4 cup raw coconut flour
  • 1/4 soak water from apricots
  • 1/4 cup raw agave nectar
  • 2 Tbsp cold pressed coconut oil, melted
  • 1 Tbsp ground cinnamon
  • 1 tsp pumpkin spice
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt

Preparation:

  1. Combine all the ingredients in a food processor and blend till everything is well incorporated.
  2. Using a large cookie scoop, scoop out the batter and place on a non-stick teflex sheet, using your hands, shape into a scone shape.
  3. Once formed, I then transferred the bar to the mesh sheet that sits on the dehydrator tray.  Do this until all the batter is gone.
  4. Dehydrate at 145 for 1 hour, then reduce to 105 degrees and continue drying for approx. 10 hours.  There should be a slight crust on the outside but moist on the inside.
  5. Allow scones to cool before adding the raw Vanilla Frosting. (this frosting is actually Lemon Vanilla Frosting but I omitted the lemon this round.
  6. Store in an airtight container in the fridge.  You can freeze these as well. (don’t freeze with the frosting)

 

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m4s0n501

Carrot-Apricot-Scones

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8 thoughts on “Carrot-Apricot-Scones

  1. cheryl says:

    How did you shape the scones? Did you use a mold or just with your hands?

  2. Sheree says:

    Hi Amie-Sue!

    I’m going to be making these in the near future. I actually have to skip the Irish Moss (allergies/intolerances), so I’m wondering if you have any recommendations on a substitute for that? I know you work hard to create these recipes, and I appreciate that :) I just can’t have Irish Moss and was wondering if you would recommend any replacement? If not, I can feel my way through the recipe and hope to create something as good as these look :)

    Thanks so much!

    • amie-sue says:

      Hello Sheree,

      I understand about the Irish moss.. I have tested this but I would replace the Irish moss with maybe 2 Tbsp of psyllium husk powder. You might need to add a little extra liquid when mixing it. But don’t add that until you start to mix things up and see it goes. Psyllium draws in liquid but gives the scone a nice “spongy-bread-like” texture. The coconut flour used in the recipe also likes to take up moisture… so just see how it goes. The batter shouldn’t be crumbly… you want it moist but not wet-sticky-moist. Does that make sense? Keep me posted and have a terrific day! amie sue

  3. Sheree says:

    Hi Amie-Sue

    I made these the other day and subbed the psyllium for the moss…well, they were still good, but more on the dry side. (I think I might try them again and maybe use something different.) I wish I could eat them the way your original recipe was written :( But I’m not giving up! I’ll try it again for sure! I’ve had good luck with your recipes and I’ll be trying many more in the near future! Thanks for the great recipes!

    • amie-sue says:

      Good afternoon Sheree,

      I am sorry that they came out dry, but happy to hear that you haven’t given up. Maybe next time reduce the coconut flour, it can be quite drying if there isn’t enough moisture in the rest of the recipe. Also watch the dry time so they are not over drying. Maybe you could keep drying them at this point to give them a biscotti texture and then you have a new creation on your hands. hehe Blessings and always good to hear from you. amie sue

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