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
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.