Wonder Sprout, Bacon & Cheddar Scones
Adapted from the recipe at The Gouda Life makes about 20 scones
2 1/2 cups shredded Brussels sprouts
2 tbsp olive oil
pinch of sea salt
4 pieces of cooked, applewood smoked bacon
2 1/2 cups All Purpose (unbleached) flour
1 tbsp baking powder
1/4 tsp sea salt
1/2 tsp fresh ground pepper
5 tbsp butter
1 cup heavy cream
1 1/2 tbsp fresh thyme leaves, stems removed
3/4 cup of coarsely-grated shredded cheddar cheese
Preheat oven to 375 degrees.
Shred Brussels sprouts. Toss them with olive oil pinch of sea salt. Spread on a foil-lined baking sheet. Roast for 8 minutes, stir, then roast another 6 to 8 minutes. Remove when golden brown and let cool completely. You might place in the fridge while you keep working to speed up the process.
Next, in a large bowl, whisk the flour, baking powder and salt together. Mix in pepper. Cut in the cold butter until the pieces are pea-sized. Place the bowl in the freezer for about ten minutes to re-chill butter.
Remove the bowl and add cream, sprouts, thyme and bacon. Combine the ingredients with a fork and then your hands until it just comes together into a ball of dough. Add cheese and work together gently. You may need to add in more cream if the mix doesn’t hold together. Do so sparingly, about a tablespoon at a time.
Dust your work surface with and begin to work out your dough into a rectangle shape by patting the dough. Fold it over on to itself, repeating six times. (The dough is pretty dense, so hang in there!) Finally, pat the dough out to 1/2 inch thickness. Use a small, circular cutter and cut out as many scones as possible. Line a baking sheet with parchment paper and load up your scones. Repeat the process until there’s no dough left.
Bake the scones at 375 degrees for 12-15 minutes, or until the tops are light golden brown.
Originally published in “I Heart Sprouts … and Scones”