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. —testkitchenette
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.
Candied Carrot Oatmeal Scones
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.
In a bowl, combine the ricotta, molasses, egg, and vanilla, and add to the food processor. Pulse until just combined.
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.
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.