Caramelized Brussels Sprouts:
2 1/2 cups shredded Brussels sprouts
2 tbsp olive oil
pinch sea salt
2 cups All Purpose (unbleached) flour
1 tbsp baking powder
1/4 tsp sea salt
1/2 tsp fresh ground pepper
5 tbsp butter
3/4 cup 10% cream
1 cup caramelized Brussels sprouts
1 1/2 tbsp fresh thyme leaves, stems removed
Preheat oven to 375. Toss shredded sprouts with olive oil and salt. Place on a parchment or foil lined baking sheet and roast for 8 minutes, stir, and roast for another 6-8 minutes until sprouts are nice and golden brown. Remove and let cool completely (you can put them in the fridge to speed the process up). Leave the oven on.
In a large bowl, sift the flour, baking powder and salt. Add the pepper and toss to combine. Cut in the cold butter until pieces are no bigger than peas. Place the whole bowl in the freezer for 10 minutes. Remove and add the cream, sprouts and thyme in. Stir with a fork until a rough shaggy ball of dough forms. If it’s still a bit dry, add more cream 1 tbsp at a time until it comes together. Dump the contents of the bowl out onto a lightly floured surface. Pat the dough out into a rectangle and fold over onto itself. Press out again and fold. Repeat 6 times. Finally, pat the dough out to 1/2″ thickness and use a mini circle cutter to cut out as many scones as you can and place on a parchment-lined baking sheet. Press the rest of the dough together and cut out as many as you can again. Repeat until no dough remains. Bake in the preheated 375 oven for 10-12 minutes or until tops are light golden brown.