Haters Gonna Hate [Caramelized Brussels Sprout + Thyme Mini Scones]

  Caramelized Brussels Sprout + Thyme Mini SconesI never understand the hate for Brussels sprouts. Whether boiled whole with no butter and little salt, or simmered slowly in cream until nutty and fragrant, I can’t get enough. They are little green orbs of happiness and seeing them at the market makes my heart sing.

I’m hoping these scones, with their sweet and earthy flavour, might conform some of you nay-sayers. Help you find the light and return from the dark side, you know? And dang, these guys are so good for you too! Full of vitamin C and vitamin K and an incredibly good source of body-loving nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. So what’s up now, haters? Eh? Brussels sprouts. That’s whats up.It doesn’t hurt that the sprouts are tucked between flaky layers of buttery scone dough and speckled with earthy thyme and lots of fresh ground pepper. Make up a batch and I swear you’ll be conformed. I SWEAR. And if you decide to stuff them with tangy chevre, you’ll love them even more.

Caramelized Brussels Sprout + Thyme Mini Scones

Caramelized Brussels Sprout + Thyme Mini Scones
makes 15-18 mini scones or 12 regular scones

Caramelized Brussels Sprouts:
2 1/2 cups shredded Brussels sprouts
2 tbsp olive oil
pinch sea salt

Scones:
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.

Caramelized Brussels Sprout + Thyme Mini Scones