What Are Sconuts? You have heard of cronuts and cruffins. Now we’ll introduce you to their equally scrumptious cousins, the sconuts. In this case, Carob Sconuts. They are simply carob scones in the shape of a doughnut. However, unlike the classic approach to doughnut preparation which is frying, we’re taking the healthier route. Our carob sconuts are baked and use pure maple sugar and carob powder as sweetening agents. No refined sugar at all!
We initially thought that we had invented something. However, a quick Google search revealed that just like us, others had done this scone-doughnut hybrid in the past to satisfy their curiosity. We were heavily intrigued by the possibility of marrying a classic English dessert with the concept of shaping it into a doughnut. Then we took it further by eliminating the unhealthy aspect which is the frying stage.
What Makes These Carob Sconuts Special?
- Naturally Sweetened. A good amount of roasted carob powder and pure maple sugar act as healthy sweeteners.
- Creamy Indulgence. Whipped heavy cream lends this carob dessert that “melts-in-your-mouth” goodness that scones are known for.
- Subtle Tang. Cranberries and the zest of one fresh orange give this afternoon tea staple that nice citrus-berry profile.
- Nutty Hints. Crushed walnuts perfectly balance the party of flavors in these luscious carob sconuts.
- Cinnamon-Vanilla. Any recipe (or carob recipe) with these two present instantly sounds luxurious.
- Baked, Not Fried. This step is necessary to keep the scone’s flavorful tight crumb.
These carob sconuts are great without further icing, or they can be iced or decorated per your ideas. The Filling additions can be changed to other ingredients of your choice to create further varieties of Carob Sconuts. If you’re planning to offer a tray of these sconuts for parties, using Carob Glaze with a variety of toppings such as walnuts and almonds will take this recipe notches higher.
Are These The Best Sconuts?
We’ll leave it for you to judge or to find out. At some point, we will explore making these gluten free. But for now, one thing is certain. In our book, these are the best carob sconuts. Make them at home using the recipe below.
RECIPE. Carob Sconuts
- 3 cups all-purpose flour
- 1/2 cup The Australian Carob Co. Roasted or Raw Carob Powder
- 1/2 cup pure maple sugar
- 1 1/2 tbsps baking powder
- 1 tsp cinnamon
- 2 cups heavy cream
- 2 tsps pure real vanilla extract
- 3/4 cup dried cranberries (or raisins)
- 1/2 cup walnuts, crushed
- 1 zest of one orange
- 1 tbsp extra virgin olive oil
- Preheat oven to 375F.
- Grease doughnut baking pans. Set aside.
- In a large bowl, combine the dry ingredients and the filling additions. Mix thoroughly.
- Whip the heavy cream to almost stiff or soft peaks, adding the vanilla at the end.
- Fold the whipped cream-vanilla mixture into the dry ingredients and work it to form a dough. If the dough is not coming together, add the olive oil. If the dough is too wet, add a little flour.
- Divide the dough ball into 3 equal parts and roll each into a log, 8 or 9 inches long.
- Cut each log into 6 equal pieces (for a 6 doughnut baking pan) and roll the pieces into 8-inch little rolls.
- Place the little rolls into the greased doughnut cavities in the doughnut pan, circling the center and overlapping the ends nicely. Vary the length of the little roll if your doughnut pan is not the standard Wilton type.
- Bake at 375F until just golden brown, approximately 18 to 20 minutes. After half the time has elapsed, rotate the pan 180 degrees if your oven is unevenly heating.
- When they are ready, let them cool slightly and then flip out of the pan onto a baking rack to cool further.
- The Carob Sconuts are great without further icing, or they can be iced or decorated per your ideas.