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Carrot Apricot Scones | Raw and Cooked Version

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I am in love with these gluten-free, vegan Carrot Apricot Scones.  There’s something about them that’s so cozy and comforting with all the warm spices, the flecks of carrot, the subtle sweetness of the apricots… perfectly enhanced by my Cinnamon Vanilla Bean Frosting. These scones are not too dense, not too light, full of flavor…and pair beautifully with any type of tea.

raw vegan gluten-free carrot apricot scones

Tips for Creating the Perfect Scone

Shaping the Scones


Baked Option

raw vegan gluten-free carrot apricot scones

Let’s Talk About a Few of the Ingredients


Irish Moss Paste or Psyllium Husks

Coconut Flour

Other than that… this recipe is pretty darn easy and downright delicious. I have set you up for success, and I can’t wait for you to try the recipe. Many blessings, amie sue

raw vegan gluten-free carrot apricot sconesIngredients:

Yields 8 (1/2 cup measurement each)


  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 sticky batter.
    • Start with 4 Tbsp of the soak water and add more if needed.  The moisture content in the dried fruits and carrots may vary each time you make these.
  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, flip it over onto the mesh sheet, and they will pop out.

Dehydration Option

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

Baked Option

  1. Preheat the oven to 450 degrees (F). If hand-shaping, place them on a non-greased parchment-lined baking sheet. If using a silicone pan, there is no need to oil it.
  2. Bake for 15-17 minutes. Keep an eye on them when baking them for the first time since ovens can run hotter or cooler than others. The color of the scone won’t change too much.

Culinary Explanations:










8 thoughts on “Carrot Apricot Scones | Raw and Cooked Version

  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???

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