Roasted Brussel Sprout & Thyme Scones with Chardonnay "NV Select"
Roasted Brussel Sprouts:
2 ½ cups shredded Brussel sprouts
2 tbsp. olive oil
Pinch of sea salt
2 cups all-purpose flour
1 tbsp. baking powder
¼ tsp sea salt
½ tsp black pepper
5 tbsp butter
¾ cup heavy cream
2tbsp lemon zest
3 tbsp. fresh thyme stems removed
Preheat oven to 375. Toss shredded sprouts with olive oil and salt. Place on a parchment lined baking sheet and roast for 8 minutes, stir, and roast another 6-8 minutes until sprouts are nice and golden brown. Remove & cool completely.
In a large bowl, sift the flour, baking powder, and salt. Add the pepper and toss to combine. Cut in the butter until pieces are no bigger than peas. Place the whole bowl in the freezer for 10 minutes. Remove and add the heavy cream, sprouts, lemon zest & thyme. Stir with a fork until a rough shaggy ball of dough forms. It’s the dough is still too dry add more cream 1 tbsp. at a time until the dough comes together. Dump contents out onto a lightly floured surface. Pat the dough out into a fold over onto itself. Press out again and fold. Repeat 6 times. Finally, pat the dough out into a ½” 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 out the dough again and cut out as many scones as you can. Repeat until dough is done. Bush with the heavy cream and bake 10 to 12 minutes or until tops are light golden brown.