carrot coconut scones for baked sunday mornings

I’m so happy I got to participate in this edition of Baked Sunday Mornings. I really wanted to two weeks ago, but the recipe wasn’t for us then. Wasn’t sure it was going to be this time around either, but at least scones are a bit less involved than a four component tart! Let’s just say that whenever I read the Baked cookbook cover to cover one night, the Carrot Coconut Scones were not on top of my to bake list. Kinda of a weird combo I thought. But scones are easy, so I thought I’d try it anyways. And I was happy to see that the recipe called for carrot purée instead of grated carrots. If the recipe didn’t turn out, at least I was going to have leftover purée for the baby.

The recipe came together quickly, especially since I took a shortcut and made the entire recipe in the food processor. Basically, you pulse together the dry ingredients, add the cubed butter and pulse until the butter is cut into small pieces and incorporated in the flour mixture, add the dry ingredients, pulse until the dough comes together, and then shape into a round. I divided the dough into two rounds, and cut 8 scones out of each round. Brush on an egg white wash, and bake for 18 minutes.

While it was cooking, Cha said it smelled like eggs, butter and honey. I’ll trust her nose, since I can’t trust mine. I was kinda disappointed by the color of them when they came out of the oven, but I was going to cover it with a glaze anyway, so I didn’t dwell on it too much.

The glaze was powdered sugar, orange and lemon juice. Simple.

I was pleasantly surprised by the outcome. It was really good. I think the most dominant flavors came from the glaze, but the texture of the scone was very good. It wasn't dry, or oily, or heavy or anything. My husband said that it wasn't as cakey as he would of though, and more like a scone (!). Not sure what that meant, but he said it was a good thing. I was sure my daughter would have liked the glaze in particular, since she loves lemon, but that's what she didn't like about it.

Would I make it again? Probably not, since it's not a flavor profile I regularly crave, but I'm glad I made it, if only because it's a chocolate-free, peanut and nut free snack that I'm allowed to send to school. And I got baby purée out of it. Score!