It's not too soon for another scone post, is it? I hope not. I never get tired of scones. I could be classified as an addict. And I'm totally addicted to these coconut scones. Adding coconut to a scone was a first for me. These really are a bit like a glorified cookie, but made with a biscuit formula. But if it looks like a scone and tastes like a scone, that's enough for me. I love the cragginess that holds the citrus glaze like tiers of lace. It doesn't get much more beautiful than this. Or more perfect for the arrival of spring!
As with all scones, these were a breeze to make. Well, they would have been if my carrot puree had pureed nicely. It sounded so simple in theory: cook a carrot in a small bowl with some orange juice until very soft. But no instructions were included about what to do if all your orange juice cooks down to nothing. Out of juice and out of patience, I mashed that carrot as well as I could and tried to puree it in my mini food processor, but it was still chunky. It didn't affect the texture at all, they were just a bright pop of color in my scones and I'm actually kind of happy with how they look.
Between the coconut, the rolled oats and the carrot, there is a lot of texture going on in these scones. They were so moist and chewy; I had a hard time saving the rest for breakfast the next morning and those didn't last long at all. My favorite part, though, was the citrus glaze. I usually sprinkle sugar over the tops of my scones, but this drizzle is bursting with tangy sweetness. It's the perfect balance of sweet and tart. Which also makes you keep going back for more. I can't imagine a more perfect accent to this scone. With any other flavor combination, it might be too sweet. Not here. It's just right.
These are just one more reason in a long list of why you should pick up a copy of Baked: Explorations. Because even if the techniques don't quite work the way you want them to, it does absolutely nothing to the flavor profiles. That's a good recipe. Hop over to Baked Sunday Mornings to check out the other bakers and their Carrot-Coconut Scones and stop by next time for a piece of New York-Style Crumb Cake.