Candied Carrot and Currant Oatmeal Scones

 

Moist and petite is how I love my scones. I also had a batch of maple candied carrots (that I made for this week's carrot contest also) looking a little lonely in my refrigerator. These came together slowly as I built them around items in the house that needed to be used up. Currants and ricotta made their way into the mixing bowl as did some molasses because there is only so long I can stand looking at a jar that only has a few tablespoons left in it. They turned out beautifully and would make a great breakfast or treat for morning/noon coffee and/or tea break.

What you will need

1 pound carrots, peeled and shredded

1/2 cup maple syrup

pinches salt

1/8 teaspoon cinnamon

1 cup white whole wheat flour

1 cup oats (not quick cooking)

1 tablespoon baking powder

1/2 teaspoon salt (heaping)

1/3 cup butter, cold and cubed

1/4 cup ricotta

3 tablespoons molasses

1 egg

1 teaspoon pure vanilla extract

2 cups maple candied carrots

1/2 cup dried currants

2 teaspoons flour

1 teaspoon sugar (for sprinkling)

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