Monday, July 4, 2011

Carrot Rosemary Scones

Carrot Rosemary Scones


Printable Version

2 cups all-purpose flour
1 1/4 t baking powder
1 1/4 t salt
9 T chilled, unsalted butter
1 1/2 cups grated carrots
2 T fresh rosemary, chopped or 1 T dried
2 cloves garlic, peeled and finely minced
2 T Dijon mustard
3/4 cup cream (whipping, half and half, or combination of the two)
1/2 cup grated parmesan (optional)
Preheat the oven to 350. In a mixing bowl, combine the flour, baking powder and salt. Add the butter and rub it into the flour mixture with your fingers or using a pastry blender or in a food processor. It should resemble coarse crumbs when it’s blended enough. Add the carrots, rosemary and cheese if you’re using it.
Mix together the mustard, cream and garlic and then add to the dry ingredients. Mix together gently until the dough comes together and then empty out onto floured counter. Pat together into a ball and then roll out until the dough is about a half-inch thick. Cut out using a biscuit cutter.
Or once rolled out use a pastry cutter and cut into triangles ,squares or pieces.
(I did this after using a glass as a biscuit cutter was NOT working!)
Bake for 17-20 minutes. Cool on a rack.

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