Candied Carrot And Currant Oatmeal Scones Recipe

Name: Candied Carrot And Currant Oatmeal Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Maple Candied Candied Carrots; 1 pound carrots, peeled and shredded; 1/2 cup maple syrup; Pinch salt; 1/8 teaspoon cinnamon; Candied Carrot Oatmeal Scones; 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)

Servings: persons

Maple Candied Candied Carrots
1 pound carrots, peeled and shredded
1/2 cup maple syrup
Pinch salt
1/8 teaspoon cinnamon
Candied Carrot Oatmeal Scones
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)

1
Preheat the oven to 350F. Bring the maple syrup to a boil, add the shredded carrots, salt, and cinnamon, and coat them thoroughly. Strain and transfer to a lined baking sheet and bake for about 10 minutes. Cool and reserve two cups for this recipe.
2
Preheat the oven to 350F. In the food processor, pulse together the white whole wheat flour, oats, baking powder, and salt. Add in the butter and pulse until the mixture resembles coarse sand.
3
In a bowl, combine the ricotta, molasses, egg, and vanilla, and add to the food processor. Pulse until just combined.
4
Toss the dried currants with the flour so they are not all stuck together and add to the food processor and pulse until mixed in. Do the same with the carrots.
5
Dump mixture onto a parchment/silicone sheet lined cookie sheet that has some flour on it. Gather mixture into a ball and then press it into a rectangular shape about 1-1/2 inches thick. Cut into 2 X 2 squares and sprinkle with sugar.
6
Bake for about 15 minutes. Cool and serve.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Maple Candied Candied Carrots, 1 pound carrots, peeled and shredded, 1/2 cup maple syrup, Pinch salt, and more.

Yes, Candied Carrot And Currant Oatmeal Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Candied Carrot And Currant Oatmeal Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions