Carrot Coconut Scones
I live in Southern California.
Today it is raining.
My grandma is from England.
My family could probably be classified as certified tea addicts.
Add all of these things together an afternoon with these:
Carrot Coconut Scones
Join me for tea, why don’t you?
This is another recipe from my Baked Explorations cookbook. I originally wanted to make these after seeing the word “carrot” in the title and immediately– and presumptuously–thinking carrot cake. As it turns out, it’s anything but. The carrot is more like a raisin or cranberry in terms of an added item, not a pervasive flavor. In fact, you can’t actually taste any carrot, and the spices you associate with carrot cake are no where to be found either. It’s the coconut, in this particular scone, that takes front and center stage.
The best way to describe these is likening them to a nice, dense yet moist and cakey coconut macaroon.
AKA totally scrumptious.
Pair with a nice cup of tea and you’re about cozy-ed out.
Carrot Coconut Scones, taken from Baked Explorations
2 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup rolled oats
1 TBS baking power
1/4 tsp salt
1 cup shredded sweetened cocounut
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch chunks
1 large egg
3/4 cup buttermilk
1 TBS pure vanilla extract
1/4 cup carrot puree
1 egg white, beaten
Preheat the oven to 400 degrees F and position the rack in the center. Line a sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, oats, baking powder, salt and shredded sweetened cocounut.
Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea sized and the mixture is coarse.
In a separate bowl, whisk together the egg, buttermilk vanilla and carrot puree. Slowly pour the wet ingredients into the dry ingredients and stir until the dough just comes together. Gently and briefly knead the dough with your hands. The dough will be sticky and may need to be sprinkled with flour.
Roll the dough up, turn it on its end, and gently glatten it into a disk about 1 3/4 inches high. Do not overwork the dough.
Whisk the egg white with 1 TBS water. Set aside.
Cut the dough into 6 or 8 (I made 8( wedges and place the scones on the prepared baking sheet. Brush the tops with the egg white wash. Bake for 18 to 20 minutes, rotating the baking sheet halfway through, or until a toothpick inserted into the cneter of a scone comes out clean. Do not over bake.
Transfer the scones to a wire rack to cool completely.