Baked Sunday Mornings: Carrot-Coconut Scones with Citrus Glaze

 

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!

Meyer Lemon and Dried Blueberry Scones

Summer seems so far away. It is, actually, a long way off, but I have good news. You can have a delicious blueberry scone months before June, when they are actually in season. The secret is dried blueberries. These are tiny, flavorful wild blueberries and they're here to jog your memory. Remember sunshine? Remember twilight fireflies? It's just around the corner. Thank goodness for dried fruit to bridge the gap. They may not be juicy, but they are jammy, concentrated, bits of summer flavor.

BAKED Sunday Mornings: Nutella Scones

Well, I've joined another baking group. I had to, though. It's for the Baked cookbooks and I'll get to cook through the entire book (both of them) while getting feedback from other bakers making the same things. It's a great set-up and I'm loving my French Friday group. This one will be amazing too. I mean, just look at the scones. This also just happened to be the recipe I wanted to make from this book first. It was meant to be. And oddly enough, it is also my very first chocolate scone creation. Ever. Sad, but true. I'm so glad Matt and Renato were kind enough to fix that for me. I can't imagine needing any other chocolate scone recipe after trying this one.

Orange and Oat Scones

 

For the first of what promises to be one of many scone recipes on this blog, I wanted to start with this one. I made it for the first time only last week and it is now one of my favorites. And I've consumed quite a few in my life. This one is a keeper.  Thank you, Heidi, for sharing this gem and I'd like to pass on the word that this is one delicious and comforting recipe.