Carrot and Coconut Scones

Yields:  6 scones

Scone Ingredients

  • 4 ½ cups all purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon salt
  • 6 tablespoons cold butter, cubed
  • ¾ cup buttermilk
  • ¾ cup cream heavy cream
  • ¾ cup shredded coconut
  • ⅔ cup carrot puree

 

Glaze Ingredients

  • 1 cup confectioner’s sugar
  • ½ teaspoon finely grated lemon zest
  • 1 ½ teaspoons freshly squeezed lemon juice
  • ¾ teaspoon finely grated orange zest
  • 1 tablespoon freshly squeezed orange juice

Method for the scones

  1. Preheat oven to 350 degrees
  2. Mix together flour, granulated sugar, baking powder, baking soda and salt in a large bowl.  
  3. Cut in butter with a pastry cutter until the pieces of butter are the size of small peas throughout the mixture.
  4. Add the carrots and shredded coconut and stir to combine.  
  5. Stir in the buttermilk and heavy cream until it is combined.  Do your best to not overwork the dough, just mixing enough to bring it together.
  6. Remove the dough from the bowl and place on a lightly floured surface.  Gently shape the dough into a 6 inch circle. Cut the circle into 6 triangles (like a pie).
  7. Place the triangles on a parchment lined baking sheet.  Bake 14-20 minutes or until they are lightly browned.  
  8. Once the scones have cooled, drizzle with the lemon and orange glaze.

 

Method for the glaze

In a small bowl, whisk together all of the glaze ingredients until smooth.

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