From the original Baked Sunday Mornings, by Seattle Pastry Girl.
According to the Baked cookbook this is more of “morning cookie type scone” than the classic English scone. These are best the day they are made, they are sweet and dense and the coconut adds texture. If you added a little bit of walnuts and a little bit of chopped apple you could create a morning glory muffin type scone maybe? Can’t wait to see your results.
Carrot Coconut Scones with Citrus Glaze
Yield: 6 to 8 scones
For the scones:
2 3/4 c all-purpose flour
1/2 c granulated sugar
1/2 c rolled oats
1 T baking powder
1/4 t salt
1 c shredded sweetened coconut
1/2 c (1 stick) cold unsalted butter, cut into 1/2″ chunks
1 large egg
3/4 c buttermilk
1 T pure vanilla extract
1/4 c carrot puree (recipe follows)
1 egg white, beaten
For the citrus glaze:
1 T fresh lemon juice
2 T fresh orange juice
1 c confectioners’ sugar
Make the scones:
1. Preheat the oven to 400 degrees F and position the rack in the center. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, oats, baking powder, salt, and shredded sweetened coconut.
3. Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea size and the mixture is coarse.
4. In a separate bowl, whisk together the egg, buttermilk, vanilla and carrot puree. Slowly pour the wet ingredients into the dry ingredients and stir until the dough just comes together. Gently and briefly knead the dough with your hands. The dough will be sticky and may need to be sprinkled with flour.
5. Roll the dough up, turn it on its end, and gently flatten it into a disk about 1 3/4″ high. Do not overwork the dough.
6. Whisk the egg white with 1 T water. Set aside.
7. Cut the dough into 6 or 8 wedges and place the scones on the prepared baking sheet. Brush the tops with the egg white wash. Bake for 18 to 20 minutes, rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean. Do not overbake.
8. Transfer the scones to a wire rack to cool completely. Place the baking sheet, with the parchment still on it, underneath the rack.
Make the citrus glaze:
1. Whisk all ingredients together in a medium bowl. The glaze should be loose enough to drizzle. If it is too thick, add a little more oragne juice. If it is too loose, add a little more confectioners’ sugar.
2. Drizzle the glaze over the scones and allow it to set before serving.
To make the carrot puree:
1 medium carrot
1/4 c orange juice
1. Place the carrot and juice in a medium glass microwaveable bowl. Cover or wrap tightly in plastic wrap.
2. Microwave on high for about 5 minutes. If the carrot is fork-tender, it is ready. If it is not fork-tender, continue to microwave in 30-second bursts until it is.
3. Blend (in blender or food processor) the carrot and orange juice until smooth, or alternatively, mash with a potato masher until lump free.
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Leave a Reply