Candied Carrot And Currant Oatmeal Scones

• 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.

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Taken from food52.com/recipes/9891-candied-carrot-and-currant-oatmeal-scones (may not work)