I joined Baked Sunday Mornings after the Nutella Scones were on the recipe schedule. I have a hard time resisting anything with Nutella and had to make these. They were amazing. A scone-loving co-worker even commented that they were the best scones he had ever eaten.
So I was excited to try the next scone recipe from the book, Carrot Coconut Scones with Citrus Glaze. The carrot/coconut combination seemed a bit odd at first, but these are standard ingredients in carrot cake so it actually makes a lot of sense.
The recipe calls for carrot puree instead of shredded carrots. I followed the instructions in the book to put a carrot and some orange juice in a bowl, cover with plastic wrap and microwave for five minutes. I mentioned in my last Baked Sunday Mornings post that I have found some of the instructions in Baked Explorations to be not complete or as well-written as they could be and this one fell into that category. My carrot was burning after about three minutes. I threw that one out and started over and found that two and half to three minutes was sufficient to cook the carrot until soft. While I liked the carrot puree idea, I think using shredded carrots would work just as well and would dirty fewer dishes.
The dough from both of the scone recipes I have made from this book has been a bit difficult to work with. I decided both times to work it as lightly as possible, as recommended, and not to be concerned with extra flour or the dough not looking well combined. And both times it has been fine. Scones are rustic in nature and shouldn't look perfect. The light, flakey texture is far more important, and rewarding, than a picture-perfect pastry.
I loved the combination of the carrot and coconut with the citrus. Crystallized ginger would be an amazing addition to add a little spicy kick and I wish I had thought of it when I was baking this instead of as I was writing this. Next time!
Check out the other Baked devotees rendition of this recipe at the Baked Sunday Mornings blog.