Sunday Baked: Carrot Coconut Scones

Well, it is scones again this week and admittedly, I wasn't to eager to make these. It wasn't because it was another scone recipe (though I am eager to move on to something else). It wasn't the carrots either (I love a good carrot cake or souffle). It was the darn coconut. I just don't understand it. Yes, it adds moisture and flavor, but to me it's just all wrong. The flavor is fine, but the texture is so chewy and unenjoyable. I hesitate whenever I see a recipe calling for coconut, and I usually try to eliminate it if it is only acting in a supporting role. However, in the spirit of the baking club, I wanted to give the recipe a try as written. I was pretty skeptical about it though. Could I really enjoy coconut? It was doubtful.

First of all, these are not your typical scones. Yes, they are comprised of the basic ingredients of a scones (flour, butter and milk), but it gets a little sketchy after that. Carrots and coconut? Rolled Oats? Really, a scone? A confused one, maybe.

While I do question the categorization of these treats into the scone family, I don't question the fact that these little guys weren't so bad. They were light and flaky, and the coconut ended up to be not as distracting as I had imagined, though I could have done without it. In my opinion it was the citrus glaze that really brightened up the flavors and made these guys work. The funny thing was that my husband was away for the weekend and my three munchkins were at their grandparent's house for a highly anticipated sleepover (a house all to myself... Yahoo!). What does any self-respecting adult do when they find themselves alone with pastries and no one to share them with? Well, they eat the tops off all the scones and leave the carcasses to look all sad and withered on the plate. It wasn't pretty, but it was oh so enjoyable :)

I have come to grips with the fact that just because there is a carrot in a recipe it doesn't mean it is healthy. So, while these may not have been the most nutritional of breakfast choices, I would have to say that after eating these with their carrots, oats and citrus glaze, I felt energized and ready to go on about my day.

According to Baked Sunday Morning rules, I cannot publish this recipe for all of you. I can only try to make you drool. I respect this decision and encourage you to go out and by the book, you will not be disappointed, I promise.

Sunday Baked: Nutella Scones

I discovered Nutella about 15 years ago while I was backpacking through Europe. I was traveling with some college girlfriends on a no frills, cheap hostel stayin', bread and water eating adventure. Not my ideal way of traveling, but one of the absolute best trips I have ever been on, hands down. While we were in Venice, we stayed at a convent for a few days (yes, you read that right). The sisters there were sticklers for the rules and they adored their Nutella. This is where I had my first ever taste of this heavenly concoction. A rather unusual, but somehow appropriate place, I think.

For those just joining me, I am currently trying to get caught up on the recipes I missed for my Baked Sunday Mornings baking club (since I joined late). I was excited to see one of my available recipe choices was Matt and Renato's rich and delicious Nutella Scones. The mere mention of Nutella brings back memories of Italy, and I can think of only few things that sound better to me than a Nutella stuffed chocolate biscuit with toasted hazelnuts.  Mmmm. Mmmm.

Of course this did mean that Nutella was going to have to enter my home, which presented a bit of a problem. Our house was officially declared a 'Nutella Free' zone after my last pregnancy. Why you ask? Basically, I couldn't seem to keep the soup ladle out of the jar. It wasn't a pretty sight. Some people are this way with peanut butter... I just so happen to be a Nutella girl. I have leaned to accept it, and keep the delicious, heavenly spread at a distance, but I was flirting with potential disaster here. I had to be on my best behavior or my husband was going to have to intervene once again :)

A key component to these delicious scones are the toasted hazelnuts folded into the chocolate dough. They add a wonderful textural element. However, if I make these again, I would opt for fewer nuts chopped into slightly smaller pieces.  Don't worry, I would never dream of leaving them out altogether... that would be so wrong!

This recipe requires you to flatten the dough into a rectangle, spread the Nutella and roll. You then need to stand the roll on its end and flatten. Be careful NOT to overwork the dough through these steps, or your scones will end up like hockey pucks :) Stop once you see the dough starting to come together. It is OK if there are still bits of flour not incorporated into the dough as they will bake out in the oven. 

I have only attempted scones one other time in my baking career, as I usually opt for other breakfast treats. For my taste these are a little too rich for morning coffee, but with an afternoon latte and my laptop they would be oh, so very nice.

Check out the Baked Sunday Morning blog for Matt and Renato's delicious Nutella Scones recipe, or you could pick-up their book Baked Explorations.  It would be a great addition to any collection.

From Martha Stewart's Cupcakes