Coconut Carrot Scones

3 cups all purpose flour

2 tsp double acting baking powder

⅓ tsp baking soda

1 tsp sea salt

1 stick butter, cold

½ cup sweetened coconut flakes

½ cup carrots, pureed with a food processor

½ cup buttermilk

½ cup heavy cream

 

For the glaze

⅓ cup confectioners sugar

1 tsp orange juice

1 tsp lemon juice

 

For the Scones

  1. Preheat oven to 425.  Line a baking sheet with parchment paper and set aside.
  2. Combine the flour, double acting baking powder, baking soda, and sea salt into a large bowl.  
  3. Grate butter over dry ingredients, occasionally tossing with the dry mix to keep the butter from clumping together.  
  4. Add the coconut flakes and carrot puree and stir to combine.
  5. Add the buttermilk and heavy cream, stir gently until the mixture is uniformly moistened.
  6. Place dough on a floured table, gently knead until it comes together.  Round dough into a circle about ¾ inch thick. Cut into 7 even wedges.
  7. Place the wedges on a sheet pan, 2 inches apart and bake 20-25 minutes or until golden brown.  Let the scones cool completely before putting the glaze on top.

For the Glaze

  1. Mix the confectioners’ sugar, orange juice and lemon juice together in a small bowl until combined.  
  2. Drizzle over the cooled scones.
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