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Carrot and Rosemary Mini-Scones

Page history last edited by PBworks 16 years, 5 months ago

Mini-Scones à la Carotte et au Romarin

- 150 grams (1 1/4 cups) all-purpose flour

- 120 grams (1 cup) chickpea flour (substitute another kind of interesting nutty flour, such as chestnut or buckwheat, or just use all-purpose flour, 270 grams or 2 1/4 cups of it)

- 1 1/4 teaspoons baking powder

- 1 1/4 teaspoons fleur de sel (substitute kosher salt)

- 120 grams (9 tablespoons) chilled unsalted butter, diced

- 230 grams (1 1/2 cups) coarsely grated carrots, about 1 1/2 medium

- 100 grams (1 cup) coarsely grated aged Parmesan

- 2 tablespoons fresh rosemary needles (or 1 tablespoon dried rosemary)

- 2 cloves garlic, peeled and finely minced, or pressed

- 2 tablespoons strong Dijon mustard

- 100 mL (7 tablespoons) light (15%) whipping cream, plus a little more as needed

Makes about 50 miniature scones

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

In a medium mixing bowl, combine the flours, baking powder, and salt. Add the butter and rub it into the dry ingredients with the tips of your fingers or a wire pastry blender, until the mixture forms coarse crumbs. Add the grated carrots, cheese, rosemary, and garlic, and blend with a fork. (This can also be done in a food processor.)

Add the mustard and cream and mix them in gently with the fork just until the dough comes together -- add a tad more cream if the dough is too dry.

Turn the dough out on a floured work surface or a silicon mat, and gather into a ball without kneading. (This can be prepared up to a day ahead; cover tightly and refrigerate until ready to rumble.)

Roll the dough out into a rough rectangle, about 2-cm-thick (3/4-inch). If the dough is on the wet 'n sticky side, it helps to cover it with a sheet of parchment paper and roll the pin over the paper rather directly on the dough.

Cut the dough into 3-cm (1 1/4-inch) squares and transfer onto the prepared baking sheet, leaving about a little space between each.

Bake for 20 minutes, until puffy and golden, rotating the baking sheet halfway through. Let cool on a rack for a few minutes and serve, warm or at room temperature, on its own as an appetizer, with a salad, or as part of a brunch.

The scones will keep for a few days at room temperature, wrapped tightly in foil.