* Exported from MasterCook *
Clothildes Carrot and Rosemary Miniature Scones
Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups all-purpose flour
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)
9 tablespoons chilled unsalted butter -- diced
1 1/2 cups coarsely grated carrots -- about 1 1/2 medium
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
7 tablespoons light (15%) whipping cream -- plus a little more as needed
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.
Makes about 50 miniature scones
AuthorNote: for potluck take a serving dish as well
Source:
"Clotilde Dusoulier @Chocolate & Zucchini blog"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"50 minature scones"
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Per Serving (excluding unknown items): 52 Calories; 3g Fat (57.6% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 100mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 1553 926083 3562 0 0 504 0
