From the kitchen of One Perfect Bite...Years ago, I posted a recipe for Morning Glory muffins that drew a surprising number of visitors to my blog. I thought about the muffins today while I was putting together a menu for a coffee that I'll be hosting towards the end of February. I happened to remember them and wanted to scan the recipe to see if they would be an appropriate addition to the pastries I had already planned for the morning get-together. You can find that recipe, here. Muffins are not my favorite morning pastry, and as I reviewed the recipe I had a thought. What if I took that recipe and adapted it for making scones. I have a basic recipe for scones and I thought if I added the Morning Glory ingredients to it, I might have something special to serve my friends. I quickly scribbled down the recipe that was floating through my head, and then did a search to make sure I hadn't re-created a recipe that someone else had already posted. I found one similar to my own on a site called The Cedar Spoon, but felt the recipes were different enough that I could feature the one I patterned after my muffin recipe. I made the scones this afternoon and they are good enough to share with you this evening. They are packed with fruits and nuts and use much less sugar that the muffins that I make. I did this deliberately because several of the gals who will be attending the coffee are really into healthy eating. I thought these scones might appeal to them. If you share their persuasion, you can substitute half of the all-purpose flour used in the recipe with graham flour or the whole wheat variety. The scones are barely sweet, so while I don't think they will have universal appeal, they do make a nice pastry that you might enjoy. Here is how they are made.
Morning Glory Scones...from the kitchen of One Perfect Bite inspired by A Cedar Spoon
2 cups all-purpose flour
1/2 cup packed light brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons apple pie spice
1/3 cup chilled butter, diced or shredded
3/4 cup peeled, shredded carrots
1 apple, peeled, cored and grated
1/2 cup well-drained crushed pineapple, juice reserved
1/2 cup raisins
1/4 cup chopped walnuts
1/4 cup sweetened coconut
1/3 cup milk
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
2 tablespoons pineapple juice
1/4 teaspoon orange extract
1) Heat oven to 400 degrees F.
2) Stir together flour, brown sugar, baking powder, apple pie spice and salt in a large bowl. Cut in cold butter until mixture is mostly crumbly. Add carrots, apples, pineapple, raisins, walnuts, and coconut. Whisk eggs, milk, vanilla and orange extracts together in a large measuring cup. Add liquid ingredients to dry ingredients and stir until a soft dough forms.
3) Dust top of dough with flour. Turn out onto a floured board and knead a few times so dough comes together. Pat dough into a 1-inch thick circle and cut into 8 equal wedges. Place wedges on an ungreased baking sheet.
4) Bake 18 to 20 minutes, or until a toothpick inserted in the center of the largest scone comes out clean. Transfer to a cooling rack to cool.
5) Whisk powdered sugar, pineapple juice and orange extract together in a small bowl. Drizzle glaze over warm or room temperature scones. Let glaze set before serving. Yield: 8 scones.
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