Carrot Coconut Scones

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I came across a very interesting recipe this week.  Although very familiar with carrots going into muffins, cakes and cookies adding carrots to biscotti dough would not have crossed my mind.

Carrot Biscotti…why not!  They’re certainly worth a try.

So why is this post about carrot scones instead you might ask?

I was looking to make scones this week not biscotti.  My curiosity got the better of me so I put the biscotti recipe in a safe place and went on the search for an existing Carrot Scone recipe.

Yes they do exist… more recipes for Carrot Scones than I could have imagined but not one stood out as the one to try out.  By now my sixth sense about a successful recipe has sharpened considerably.  I proceed with caution and rely on my instincts which prove to be right more times than not.

The posted recipe is a combination of the best parts of two existing recipes along with a few little tweaks of my own.

At this point all I can say is that if the carrot biscotti turn out as good as these scones I will have added two more successful recipes to two of my favourite things to bake!

Carrot Coconut Scones

1 cup whole wheat pastry flour

1 cup all-purpose flour

1/4 cup packed light brown sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/4 teaspoon grated nutmeg

1/2 cup cold unsalted butter

1 cup finely grated carrot

1/3 cups sweetened shredded coconut

1/2 cup buttermilk

1 to 2 tablespoons milk or cream, for brushing on scones

turbinado sugar for sprinkling on top

  1. Sift together both flours, brown sugar, baking powder, soda, salt and spices.
  2. Cut  butter into dry ingredients until mixture is crumbly.
  3. Stir in grated carrots and coconut until well mixed.
  4. Slowly add buttermilk until dough begins to come together.
  5. Turn dough out onto a lightly floured surface bringing  it together by patting it down and folding it in half, continuing the process until it comes together.
  6. Pat into an 8 or 9 inch circle, cut into 8 wedges.
  7. Brush top of wedges with milk or cream and sprinkle with turbinado sugar.
  8. Bake in a preheated 400 degree F. oven on a parchment lined baking sheet for 18 minutes until golden.
  9. Cool on rack.
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Sift together flours, baking powder, soda, salt, brown sugar and spices .

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Cut butter into dry ingredients

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Mixture should look crumbly with small pieces of butter throughout.

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Stir in carrots and coconut until well blended.

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Add buttermilk a little at at a time while bringing the dough together.

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Keep patting it down and folding it in half until…

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…well mixed then pat into an 8 or 9 inch circle.  Cut into 8 equal wedges.

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Brush with milk or cream then sprinkle with turbinado sugar.

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Bake in a preheated 400 degree F. oven for about 18 minutes until golden.  Transfer baked scones onto a rack to cool.

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Notes, Tips and Suggestions

  • If your preference isn’t coconut omit and add raisins or nuts like walnuts or pecans.
  • Turbinado sugar is partially refined light brown cane sugar similar to demerara but with larger crystals. Regular coarse sugar can also be used.  These sugars can be found at a local bulk store.
  • Whole wheat pastry flour is also available at local bulk food stores.
  • Scones may also be topped with a thin cream cheese glaze instead. Recipe can be found here: http://www.marthastewart.com/868323/cream-cheese-glaze
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