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.
- 2 cups heavy cream
- 2 tsp 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 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 centre 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 the 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.