Sunday, April 10, 2011
BAKED Sunday Mornings: Carrot-Coconut Scones with Citrus Glaze
I've long wanted to bake something with carrot. I've never made carrot cake or carrot cupcakes because the idea of having to shred carrots intimidated me and I just never got around to trying a recipe. I'm so glad that Baked Sunday Mornings challenged me to make another recipe that I probably would never have tried. This was a fairly easy scone recipe to make. I didn't have to shred any carrots because this recipe calls for microwaving the carrot in orange juice and then pureeing it before adding it to the scone recipe. The recipe also called for using your fingers to rub in the butter into the dry ingredients. I usually use my pastry cutter for doing this but this time I decided to follow the directions and use my fingers. It seemed to get the job done quicker, although my hands were a lot messier! You then add in the wet ingredients and again use your hands to knead it all together. My dough seemed pretty sticky, but it was workable.
The recipe said to cut the dough into 6 or 8 pieces. I cut it into 8 pieces and froze 4 of them unbaked to bake at a later time. These scones came out so huge that I probably could have cut them in half again before baking! After cooling, you mix up the citrus glaze. The recipe called for powdered sugar, orange and lemon juice. I used only orange juice, because that's what I had. The scones were good but seemed very sweet. I definitely couldn't eat a whole one at once. The recipe used sweetened coconut but if I made them again I might use unsweetened coconut to see if that cut the sweetness at all.
I brought these to work and my co-workers shared them and seemed to like them!
To read how everyone else's scones came out and to see the recipe, head on over to Baked Sunday Mornings. Enjoy!