Sunday, April 24, 2011

Carrot Scones + Chili-Chocolate Ganache, and Happy Easter!



Happy Easter and Passover and Spring!  (and whatever other holidays happen to fall around this time.)  Here, have a carrot scone with spicy chili-chocolate ganache.  Easter bunnies might not like this recipe because the taste of the carrots is faint, but since I'm not an Easter bunny, I enjoyed these scones quite fine!


My apologies for the not-so-wordiness and anti-eloquence of this post.  I've been feeling very quiet lately.  But these tiny mini carrots: aren't they adorable!  I found them at the local farmers' market last week, and they make a very delicious snack.  Especially when dipped in cilantro chutney, also from the farmers' market.  Yes.  :-)



Read on for recipe....



Carrot Scones with Chili-Chocolate Ganache
roughly adapted from The Rose
makes ~24 small-sized scones

for scones:
450 gr (~3 cups) AP flour
1/2 tspn salt
4 tspn baking powder
1/4 cup sugar
2 cups finely shredded carrots
1 stick butter, cold and in small chunks
1/2 - 3/4 cup buttermilk
heavy cream, for brushing on scones

1. Using a pastry cutter, combine the flour, salt, baking powder, and sugar in a large bowl.
2. Cut in the finely shredded carrots and butter until the butter is the size of small peas.
3. Make a well in the center of the flour and add in 1/2 cup of buttermilk. Mix the buttermilk into the flour until just barely combined, being very careful not to overmix. Add more buttermilk if necessary (how much you will need will depend on how much liquid is in the carrots).
4. Press the dough into two round discs, about 2cm high. Wrap in parchment paper or plastic wrap and chill/freeze.
5. Preheat the oven to 350 degrees F. Remove scones from freezer while the oven is preheating. Cut into triangles and place on a baking sheet lined with silpats or parchment paper. Brush the tops of the scones with heavy cream.
6. Bake scones for 20 - 25 minutes. Remove from oven and let cool completely before glazing with ganache.

for chili-chocolate ganache
6 oz. dark or bittersweet chocolate, chopped
5 oz. heavy cream
2 Tbspn butter
1/2 tspn cayenne pepper

1. Place the chopped chocolate in a heat-proof bowl and set aside.
2. Heat the heavy cream and butter until barely simmering. Pour the hot cream on top of the prepared chocolate, and whisk until smooth.
3. Mix in the cayenne pepper.
4. Pour the chocolate ganache over the cooled scones. Let cool to room temperature.

Note: scones are best enjoyed the day of, but the unbaked dough will keep in the freezer for a good while, if you want to make it ahead of time.



Enjoy!

26 comments:

  1. Wow, at first it sounds like a whacked-out flavor combination, but I see the photos and realize that I, too, will have to make these someday.

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  2. those carrot photos are spectacular! definitely captured the essence of california carrots, which I still dream about

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  3. Oh wow your photographs are unreal. I never thought of paring carrots with chocolate!

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  4. Lovely idea...carrot and chocolate are just perfect together...Your pics are amazing...

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  5. superb pics....hope u had a gr8 easter too...

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  6. Beautiful as always :) Fascinating flavours too - do they have much of a sweet note with the dark choc/carrot/chili?

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  7. These recipes look delightful and intriguing. I love a little chili in my chocolate!

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  8. love love your photos, and the scones look amazing!

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  9. Love this idea! Carrot scones!
    As long as the carrot flavor isn't too strong, we'd love them at my house.

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  10. Fabulous combo of flavors -- especially the spicy chocolate. So glad you garnered a nomination from Saveur ;) Well deserved.

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  11. What an amazing concept - carrots and chocolate together! They are so pretty too! With the kick from the cayenne - fabulous!

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  12. Looks great!! How creative to include carrots in dessert. I might have to eat 2 or 3 since they have veggies in them :)

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  13. Gorgeous carrots, interesting recipe and CONGRATULATIONS on being a finalist for the Saveur.com 2011 Best Food Blog Awards!

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  14. It sounds interesting with it's chili flavor. I love carrot cakes, thinking how this scones will taste like.

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  15. Carrots in dessert is one of my favorites, I quite like their taste, so in a scone, it sounds superb.

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  16. WOW! these look soooo good! Very original recipe! We're getting a new farmer's market right down the street and I'm going to be on the lookout for these baby carrots. The cilantro chutney you mentioned... did you make that yourself or buy it at the market?
    ~Nancy Lewis~

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  17. WOW! these look soooo good! Very original recipe! We're getting a new farmer's market right down the street and I'm going to be on the lookout for these baby carrots. The cilantro chutney you mentioned... did you make that yourself or buy it at the market?
    ~Nancy Lewis~

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  18. Gorgeous carrots, interesting recipe and CONGRATULATIONS on being a finalist for the Saveur.com 2011 Best Food Blog Awards!

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  19. Looks great!! How creative to include carrots in dessert. I might have to eat 2 or 3 since they have veggies in them :)

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  20. Love this idea! Carrot scones!
    As long as the carrot flavor isn't too strong, we'd love them at my house.

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  21. Lovely idea...carrot and chocolate are just perfect together...Your pics are amazing...

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  22. those carrot photos are spectacular! definitely captured the essence of california carrots, which I still dream about

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I love hearing from you and reading your comments! Thanks so much for stopping by the blog. Happy feasting!

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