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Savory Cauliflower Leek & Mushroom Scones

cauliflower-scones-1.jpg

I'm really excited to be writing this because 1) it's not sweet per my usual blog post and 2) I'm entering this recipe into my first food contest. Ahh!!

Let me just say that I've always had a disdain for scones. Whenever I ate one it was always so dry and hard as a rock. It wasn't until I made my first scone at The Gourmandise School that I was awoken to the beauty of a great, fresh scone. This recipe is my take on a savory scone while fulfilling the requirements of the contest I'm entering.

I really hope you enjoy it as much as I did eating creating it!

SUPPLIES

2 cups all purpose flour 1 tsp kosher salt 1/8 tsp ground pepper 1 tbsp baking powder 2 tsp granulated sugar 6 tbsp cold unsalted butter, cut into 1/2" cubes 2 cups sharp cheddar cheese, shredded 4 strips thick cut bacon 1/2 cup leeks, minced 1 cup Cremini mushrooms, chopped fine 1/4 of a cauliflower head, steamed and processed very fine 1/2 cup heavy cream

DIRECTIONS

  1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  2. In a large sauté pan, cook bacon and remove from pan. Let cool and crumble.
  3. Drain excess bacon fat from pan, reserving one tablespoon, and turn the heat to medium-high. Add bacon fat, leeks, and mushrooms to pan. Cook until mushrooms have browned and wilted, about 5 minutes. Remove from stove and let cool.
  4. Place cauliflower into a microwavable bowl with about 1/2" of water on the bottom. Cover lightly with plastic wrap and microwave on high for 3 minutes. When done, transfer to a food processor and pulse until very finely ground.
  5. In large mixing bowl, whisk together the flour, salt, pepper, baking powder, and sugar. Sand the butter into the flour mixture by rubbing the cubes and flour between your fingers.
  6. Fold the cheese, bacon, leeks, mushrooms, and cauliflower into the flour.
  7. Add heavy cream until dough doesn't crumble and is slightly tacky. You may not need to use all of the cream.
  8. Transfer dough to a lightly floured surface and shape into flattened circle, about 1" thick.
  9. Cut circle into triangles and brush any remaining heavy cream on top.
  10. Bake for 20-22 minutes or until golden. Serve with a side of crème fraîche of desired.

Wish me luck!
Jenny