I've had a great time being part of Baked Sunday Mornings. Not only is it wonderful being able to bake along with other bloggers, but Seattle Pastry Girl has done a fantastic job organizing the bakealong, and she selected several recipes that I'm pretty sure I never would have tried if left to my own devices. "Carrot Coconut Scones with Citrus Glaze" is one of those recipes. I make scones fairly regularly, both savory and sweet. And even though I love both carrots and coconut, somehow the idea of putting them together in a scone didn't seem all that appealing to me.
These scones contain a carrot puree that is made from cooked carrots and freshly squeezed orange juice. You are supposed to microwave the carrots and juice together until the carrots are soft, and then puree the mixture in a blender or food processor. Since Tom and I don't own a microwave, I just steamed the carrots and used an immersion blender to puree them with the orange juice. (Incidentally, I often make a carrot macaroni and cheese from Food & Wine that starts out the exact same way -- cooking carrots with orange juice, and then blending until smooth.)
To make the scones, you combine flour, sugar, oats, baking powder, salt, and shredded sweetened coconut in a bowl, and rub in cubes of cold butter until the mixture is coarse. Then you add in all of the wet ingredients (egg, buttermilk, vanilla, and carrot puree), and stir until the dough comes together. This dough was very sticky and and somewhat difficult to handle, but using quite a bit of flour, I was able to shape the dough into discs and cut them into wedges. Supposedly this recipe yields 6 to 8 scones, but I made 12 scones from each batch of dough, and they were what I would consider to be normal size.
See what the other Baked Sunday Mornings bakers thought of this recipe here.
Recipe: "Carrot Coconut Scones with Citrus Glaze" from Baked Explorations: Classic American Desserts Reinvented, by Matt Lewis and Renato Poliafito.