Cheesy Leek & Brussels Sprouts Scones

Scones are so versatile. Sweet or savoury, you really can’t go wrong. And while I love a good bittersweet chocolate scones or one stuffed with tea or fruit, sometimes you need something that doesn’t involve sugar and sweet items. Sometimes, cheese and vegetables just hit the damn spot.

In this case our featured vegetables are sautéed leeks and brussels sprout. You might think it’s weird but I guarantee it works. These are for sure some of my favourite scones and I think you all will like them too.

Honestly, one of the reasons scones are great to make is because they’re so stinkin’ easy to put together. You get to knead dough for a couple minutes and that’s always therapeutic; they’re good hot or cold and there are limitless options for what you can put in them.

My life is basically empty without cheese so naturally these involve a lot of cheese to complement the vegetables. What can I say, cheese is one of life’s greatest joys. The cheese life chose me and I’m not mad.

You know what else makes me happy that doesn’t involve scones or cheese? The beach. My best friend and I went to the beach this past weekend and I honestly just had the best time. It’s my perfect escape, away from all the craziness in my work, school and personal life, just a place where I can take a step back and breathe. Everyone needs a safe, happy space, and mine just happens to be the beach.

The beach and scones. What more could you ask for?

Cheesy Leek & Brussels Sprouts Scones

Ingredients

  • 1 cup leeks, thinly sliced
  • 1 cup brussels sprouts, thinly sliced
  • Salt & pepper, to taste
  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 1 stick (1/2 cup) unsalted butter, cold and cubed
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 cups shredded cheddar
  • 1 egg white, beaten

Instructions

  1. Sauté the leeks and brussels sprouts in some oil with salt and pepper until softened. Set aside to cool.
  2. Preheat oven to 400°F and line baking sheets with parchment paper. Set aside.
  3. Combine the flour, baking powder, baking soda and salt in a bowl. Add the cold, sliced butter and mix using your hands or a pastry blender until the mixture resembles coarse crumbs.
  4. Whisk the two eggs and buttermilk together and add the the flour/butter mixture, mix together. Add the cheese, and sautéed vegetables and mix until just combined.
  5. Turn the dough out onto a lightly floured surface and knead until smooth, about 30 seconds. Pat into a 1/2" thick round of dough. Use a round cookie cutter to cut out the scone circles. Reroll any extra dough and cut out more circles until all of the dough has been used.
  6. Place on your baking sheet and brush with the beaten egg white. Sprinkle some chives over each scone and bake for 12-15 minutes, until golden brown.
http://www.bryonycooks.com/cheesy-leek-brussels-sprouts-scones/

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