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.
I'm not usually one for scones but this combination of flavors sound absolutely delicious! I've never thought of putting carrots in scones.. Are they sweet? Like carrot cake sweet? I know a lot of folks say "real" scones should not be sweet but I like them sweet. I'm thinking carrot cake with coconut added, only in scone form. Gosh, I think I might need to try this. Oh, and I think your tiny chucks of carrots look good. Kind of gives them the rustic look. You don't want them too perfect and even looking.
ReplyDeleteI had issues with making the carrot puree too but it all worked out in the end. I thought these were fantastic in texture and flavor.
ReplyDeleteLoved your description of these - beautifully written!
Great job on your scones! I love all the texture you can see from your pic! I made mine in the food processor, so the texture was finer, but still good!
ReplyDeleteYep, I had problems with the carrot/orange juice part of the recipe, too, but I agree that it did not affect the outcome at all. I loved these! Your opening picture of the scone is stunning.
ReplyDeleteI loved the citrus glaze so much and kept drizzling extra on mine. :) Your scones look marvelous! I loved the specks of carrot and coconut in these - they add so much interest and texture. Your description of these is great!
ReplyDeleteYour scones are perfect. I used an immersion blender and it worked fine...but I chunked up the carrot before cooking so it would cook better...maybe you did too. But, I do like the bits of carrot in yours...no one knew mine had carrot, just asked what made them orange in color?
ReplyDeleteHeidi- The carrot (in my scones, at least) were more of a texture addition. Even though they were cooked in an orange reduction, they weren't overly sweet. It was a nice canvas to show off the citrus glaze. If the scone had been any sweeter, it would have been too much. But these guys are perfect just the way they are.
ReplyDeleteEveryone- Thank you so much for your comments!
Hey - chunky carrots are just as good! I think they add the sweetness to these - these look wonderful! I think I used my stick blender... I think - I made it so long ago I forgot! Personally, I love the color in yours - flecks of orange!
ReplyDeletethanks so much for your sweet comment! I love the way your glaze looks, so gorgeous :)
ReplyDeleteI agree, the instructions for the pureed carrots were terrible, but they ended up fine in the long run. Great pictures...these were really good.
ReplyDeleteyou did such a nice job cutting your scones into even-sized pieces, something i always have trouble with :) they look lovely!
ReplyDeletemy scones had chunks of carrot in them too and I agree, I liked the pop of color!
ReplyDeleteGorgeous photos! I had similar issue with the small amount of carrots too so I just tossed them with the buttermilk before giving them the immersion blender treatment. Works great!
ReplyDeleteBeautiful results and fabulous photos. The texture on these looks perfect.
ReplyDeleteI get hangry if I don't eat brekkie pretty soon after I wake up which is why I love scones too - interesting ingredients - I usually use date and orange, might be time for a change ^_^
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