I decided to forgo this week’s recipe for Chocolate Peanut Butter fondue. It sounds amazingly delicious, and I am generally up for any sort of sweet treat, but apparently I draw the line at making myself a pot of what amounts to melted peanut butter cups. I think I will save that recipe for the lucky guests of a future party. So instead, I did a make up recipe that everyone raved about when they made it a couple of years ago-Carrot Coconut Scones with Citrus Glaze.These were amazing. The texture is light and airy, almost like a little cake. The carrot element is not too pronounced, though I did get some pretty flecks of orange from my lazily mashed carrots. I am crazy for coconut, but the real star of this recipe is the citrus glaze. It adds such a wonderful sweet/tart punch, while also keeping them very moist. I love making scones, and I have found that a simple powdered sugar glaze can make a so-so biscuit into a delicious, moist pastry. Especially if allowed to sit overnight to really let the glaze sink in a little bit. I also usually cut my scones into smaller sizes so there’s more to share.
Have a great week everyone!
Next week:Cheddar Corn Soufflé | Baked Elements.