So, yeah, back to Easter. *sigh* Seems like so long ago now, but I owe you guys some pretty killer scones. Don’t think I forgot.
Just to refresh your memory…this year’s Easter saw some decadent waffles, an easy egg casserole, iced coffee, OJ, and lots of peanut butter eggs.
It would be hard to beat that line-up, but these scones totally, unabashedly stole the entire freakin’ show.
I can’t imagine how.
Let’s talk about my scone game. It’s certainly improved since last Easter’s flat scanpakes (scone + pancake), but ever since our success with Pumpkin Scones last fall, I feel renewed and encouraged. Maybe I finally got this? And, by the looks of it, you guys do too!
Broken Record Time: It begins and ends with really, really, really cold ingredients. My butter, already cold, gets diced and then thrown in the freezer while I prep other ingredients. If I’m not using something right away, I store in the fridge or freezer…even the dry ingredients. Keep everything as cold as possible. Overkill? Maybe. But it works.
When you gently mix everything together, you want bits o’ butter throughout everything so that when the heat hits them it releases steam to make the flakiest dough. See those bits?
This recipe was interesting in that instead of using grated carrots (like a carrot cake), it calls for a carrot puree, but yet it still looks like grated carrot to me when combined. Gives me the mind boggles.
Thanks to coconut and oats, these were like the chewiest scones ever. The recipe itself, from my boyfriends at Baked, call them “morning cookies.” I’m fine with that.
Butter and coconut and carrots, oh my!
They bake up in 20 minutes — which is a little longer than my pumpkin scones, but I loved their crisp brown bottom, chewy and soft middle, and golden tops. I wouldn’t change a thing.
Then dunk them in a citrus glaze? It’s a Spring-loaded sensation. …get it? Remember: glazing scones locks in moisture. It doesn’t just add more sugar.
I’m really wishing I had these on my counter again. A Starbucks run might just be in my immediate future. Wouldn’t want any scone-withdrawal and the symptoms are already setting in.
These weren’t overly sweet, overly coconutty, or overly carroty….just overly delicious. It was such a smart balance.
In case you needed any additional proof…
See all that chewiness in there?
These made me so very happy and I know you’ll be just as smitten. They’d be perfect for a Mother’s Day breakfast-in-bed treat…or for, you know, a Tuesday
afternoon before-noon craving. Trust me.
Carrot Coconut Scones
source: Baked Explorations
2 medium carrots, roughly chopped into thirds
1/2 c. orange juice
Place the carrots and juice in a medium glass microwaveable bowl. Cover or wrap tightly in plastic wrap. (I just covered with a paper towel. I don’t trust heated plastic wrap.)
Microwave on high for five minutes. If the carrots are fork-tender, it is ready. If not, continue cooking in 30-second bursts until they are.
Blend mixture until smooth and lump free. Store in fridge. Use leftover to add to oatmeal or smoothies.
2 3/4 c. all-purpose flour
1/2 c. granulated sugar
1/2 c. rolled oats
1 Tbs. baking powder
1/4 tsp. salt
1 c. shredded sweetened coconut
1/2 c. (1 stick) cold, unsalted butter, cut into 1/2-inch cubes
1 large egg
3/4 c. buttermilk
1 Tbs. pure vanilla extract
1/4 c. carrot puree, chilled
1 egg white, beaten
1 Tbs. fresh lemon juice
2 Tbs. fresh orange juice
1 c. confectioners’ sugar
Preheat the oven to 400 degrees and position rack in the center. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, oats, baking powder, salt and coconut. Add the butter, and, using a pastry cutter, mix until butter is pea size and mixture is course.
In a separate bowl, whisk together egg, buttermilk, vanilla and carrot puree. Slowly pour wet ingredients over the dry and stir until the dough just comes together.
Flour a surface and gently, quickly roll out and knead the dough with your hands. It will be sticky, so sprinkle with additional flour if needed. Roll the dough up, turn it on its end and gently flatten into a disk about 1 3/4-inches high. Don’t overwork the dough.
Cut the dough into 6 or 8 wedges and place on the prepared baking sheet. Whisk the egg white with 1 Tbs. water and brush over tops of scones.
Bake for 18-20 minutes, rotating the baking sheet halfway. Do not overbake.
Transfer the scones to a wire rack to cool completely. Once cool, put wire rack back over the baking sheet still lined with parchment paper.
Whisk together all ingredients for the glaze in a medium bowl, adding more juice or sugar to reach desired consistency. Drizzle over or dunk scones and allow it to set before serving.