Okay, this one was a total dark horse. I would never in a million years have chosen these from the cookbook to work with, but Ho-Lee Wow. These are Uh. Maz. Ing. Hats off to the fearless organizer of Baked Sunday Mornings for picking a winner!
(Please forgive the crappy photos. I shot these at night. Ugh. Embarrassing. It looks better if you click and enlarge it, tho.)
I knew when I read this recipe that I had to use carrots from Johnson’s Backyard Garden, because they are so sweet and juicy and just taste so much better than grocery-store carrots. So I made a special trip to the farmers’ market this morning to get a bag of them to make the puree. I had a little trouble with the puree because despite whether I put them in the blender or my mini-food processor, the carrots kept slipping under the blades and not getting pureed. So I think maybe my scones have larger chunks of carrots than they’re meant to have.
No matter. These are so delicious, I probably could have just put hunks of carrots in there and they’d still be amazing. Not that I didn’t fear for the outcome. You see, I have a method for cutting scones: I put the dough into a cake pan, slice them, and transfer them to a baking sheet. However, this dough was too sticky for that maneuver. Except I learned that after I’d put the dough in the cake pan. So, I took a deep breath, brushed on the egg whites, and put the pan into the oven and baked a scone cake. After about 15 minutes, I took the pan out, cut the cake into six pieces, and baked them off a few more minutes.
While these cooled, I mixed together some cream scones with apricot and white chocolate. (I’m taking the scones to a food swap tomorrow.) As I was transferring the “raw” cream scones onto the baking sheet, my husband wandered through the kitchen and said, “Oh my g-d, those look amazing. Like, they look like the most amazing freaking scones in the world, and these [gesturing to the raw scones] just look ‘meh.'” I told him that he could have one of the carrot scones after he took out the trash. I applied the glaze and set them aside (this citrus glaze is really yummy, but I also think that a gingery glaze would go nicely. I have some ginger syrup that my friend Carly made and I might try to utilize it the next time I make these.).
(Side note: that cream scone recipe results in the kind of scones I love. Tender yet glutinous, fluffy but not cakey, and not too sweet. I have some opinions about scones.)
When he got back inside, I put one of the scones on a plate for him (I made six scones and they are GARGANTUAN). He said, “Oh, I just want a bite, I don’t need this whole thing.” I broke off 1/4 or 1/3 of the pastry for myself after he’d had a bite or two and went about my business. He put the plate on the table and went about his business. But then I kept seeing him wander by the table.
I think he liked it.