{"id":5310,"date":"2013-10-29T08:26:54","date_gmt":"2013-10-29T14:26:54","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5310"},"modified":"2013-10-29T08:26:54","modified_gmt":"2013-10-29T14:26:54","slug":"carrot-and-coconut-scones","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2013\/10\/29\/carrot-and-coconut-scones\/","title":{"rendered":"Carrot and Coconut Scones"},"content":{"rendered":"

During my first sit down with this cookbook from Baked <\/a>I saw this recipe and knew I had to try it. \u00a0Two (plus) years later and I’ve finally gotten around to it! \u00a0I am glad I did. \u00a0While these little gems were baking my house smelled incredible and I was instantly in a better mood. \u00a0Baking does that to me a lot of the time, but there was something about the sweet carrot, toasting oats and coconut that was more magical than usual. \u00a0We all have a special thing that makes a bad day better, and baking (and the promise of something delicious) is mine.<\/p>\n

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I put off making these most recently because of the ingredient “carrot puree” and the extra step of making it. \u00a0Turns out it’s one of the easier parts of the recipe and should not deter you. \u00a0It will<\/strong>\u00a0make a mess of your microwave, so next time I might try it on the stove top. \u00a0Also, don’t worry about it being super duper smooth. \u00a0Mine was a little chunky and it worked out fine. \u00a0I used baby carrots, about a handful, and had no issues. \u00a0I pureed them in my mini food processor, and think a stick blender might be a better choice. \u00a0Looking into getting one of those…<\/p>\n

As with all scones, you don’t want to overwork the dough. \u00a0And if you don’t overwork the dough, the dough will be delicate, so be careful when transferring it to the baking pan. \u00a0Use a wide rigid spatula to move them so they don’t fall apart.<\/p>\n

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Scones are best the day they’re made. \u00a0Day 2 or 3 is still ok, especially after a nice warm up in the microwave or quick toast in the oven and with a nice smear of softened butter. \u00a0Day 4, you’re about to cross the line into hard as a rock and inedible. \u00a0I kept mine in a sealed container in the fridge after the first day and we ate them in a few days with the exception of one scone who was sadly tossed out. \u00a0You could easily freeze these and warm them up one at a time or warm the entire batch for company. \u00a0If you do freeze them, glaze them just before serving. \u00a0Enjoy!<\/p>\n

Carrot and Coconut Scones<\/h3>\n

Courtesy of Baked Explorations<\/em><\/a><\/p>\n

Makes 8 scones<\/p>\n

Ingredients<\/em><\/p>\n

Carrot Puree<\/p>\n