Cinnamon Orange Carrot Scones
Add to favorites
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 delicate outer 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.
Warming Spices
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 downright 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
Ingredients:
yields 5 (1/2 cup measurement)
Hand Mix:
- 1/2 cup raisins
- 1/3 cup raw walnuts, soaked
Frosting:
Preparation:
- Combine the almond meal, carrot pulp, flax meal, orange juice, almond milk, date paste, cinnamon, ginger, and salt in a food processor. Process to mix.
- If you don’t have almond milk, you can use the carrot juice that is left from making the carrot pulp.
- Add raisins and walnuts but just pulse them into leave texture.
- Transfer the batter onto the teflex sheet that comes with the dehydrator. Shape into a circle and make it about 1 1/2″ high.
- Cut into even triangles and separate, placing the scones on the mesh sheet that comes with the dehydrator.
- Or you can do what I did… 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. See photo below.
- Dehydrate at 145 degrees (F) for 1 hour to set the crust. Then reduce to 115 degrees (F) and continue drying for 4 hours or longer. The outside should be firm but moist on the inside.
- Slice in half and smoother with frosting. Enjoy!
- Store extras in the fridge for 5-7 days.
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.
Slice in half and pile on the goodness.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan
Oh. Gosh…
Besides that I don’t think the frosting link is working?! But I found the frosting in a smores post and I’m thinking that the only diff is that one add cinnamon? :D
YUM!!!!!
Sorry to keep you guessing Idapie, hehe I promise to have it posted asap. amie sue
Amie, Amie, Amie, your wedge shaped scones look just fine. I baked your recipe yesterday and the Grand-children loved them. One grizzled because of the chopped dates but chipped away until her scone was devoured . Well done for this recipe and thank you very much.
I look forward to receiving your recipes.
Now if your manicured finger-nails and youthful hand is anything to go by, I would suggest you are in your very, very early 30s? If that is correct how it is you are such an accomplished ‘foody?’
Kind regards,
Frank
(Retired Sergeant major)
Frank, Frank, Frank… hehe You made them already… darn you are fast or was it another recipe? To hear that children enjoy these foods just tickled me pink. Thank you for sharing that with me. :)
Not sure I am an accomplished foody but I do like the sound of that. ;) I am 42 but didn’t start exploring with food till 2008. lol Late bloomer and terrified of spices held me back. Once I started dabbling with the raw diet, my passion grew and grew. Raw foods, really taught me how to recognize flavors in their purist forms and from there the recipes are built. It is all such a joy and blessing.
Thanks for commenting and I hope to hear more from you in the future. :) Blessings, amie sue
hi dear,
the link for the frosting is not working :(
Your right, it isn’t, but I will have it working in no time. Sorry about that but thank you for letting me know. :) amie sue
Help! This look Delicious but the link to the frosting isn’t working.
ps….I am quite jealous of your talents.
No need to be jealous Mary… you can do it too! I am here to help, encourage and support you. Just have fun in the process that is all I ask. :) Have a great day, amie sue
Help! These look fabulous- I’d love to make them but when I click on the link for the
Cinnamon Vanilla Bean Frosting recipe, there is none!!!! I tried doing a search for it but I was brought back to this scone recipe. Thanks for your help and what I know will be a delicious recipe.
Help is here! Sorry about the link issue. It will be resolved asap! Have a great day Linda, amie sue
This looks great! Unfortunately, I can’t find the recipe for the frosting. Has it been removed???
Computer snafoo Petra, I will have it fixed right away. Thank you, amie sue
Now this looks yummy Amie sue!!
Thank you Rhonda… I hope you give it a try. Blessings, amie sue
These look lovely. I have always loved scones so am excited to try these.
I hope these meet your expectations Gayle. :) Have a terrific day. amie sue
They look wonderful… how do I find the Cinnamon Vanilla Bean Frosting? When I click on the link, it takes me to the search section.
I’m motivated to make these. :)
Thanks for sharing…
BJ
Seems I am sending you all on a goose chase. hehe I am sorry about that. I am going to have this fixed pronto! Have a happy day, amie sue
looks delish….will have to try soon – making carrot juice tomorrow so will have the pulp!
Thanks so much for sharing!
Your welcome Nicole… keep me posted if you try it. I always enjoy hearing. Have a great day, amie sue
Hello from Idaho, Amie Sue! I can’t get the link to work for the frosting….nor find it thru the search. Please help! This looks incredible & a perfect weekend project!! Blessings :D
These scones I have to try , they simply look wonderful ! I couldn’t get the cinnamon vanilla bean frosting to open. the page was an oops page where am I from. And thank you for a wonderful website.since I follow this and I have tried out a few recipes and everyone is good how can I support your site? Let me know , sincerely Fran Williams
Thank you Fran for the kind words. :) I am sorry about the frosting link… I will have that fixed in a few minutes. Have a great day and keep me posted if you give these a try. :) amie sue
Hi Amie Sue –
Can’t click on the Cinnamon Vanilla Bean Frosting. Says “Page Not found”.
Sorry Michele, I see that there is an issue. I will have it working in no time. Have a great day, amie sue
Love love love with your blog.. Champion! Would you not mind sharing with us what you made a vegetable soup? :)
Hello Elzbieta, if you go to the soup section I made a veggie alphabet soup that is amazing! Go check it out. It is so fun to make but you don’t have to do the fancy letters if you don’t want to. :) Blessings, amie sue
We really enjoyed these scones and the frosting was delightful. I’ve made the scones twice – added zest of one orange the second time for a little more orange flavor. Thanks!!
That is wonderful Janine, I am so happy that you are enjoying the recipe. :) It always makes my day to hear such things! I hope you are having a splendid day… I am :) amie sue