Carrot and Rosemary Miniature Scones Recipe

Carrot Rosemary Scones

[Carrot and Rosemary Miniature Scones]

Ah, the Curse of the Potluck and its familiar dilemmas that grip and nag — what to bring, what to bring?

Something sweet, something savory? Something indulgent that will please everyone who doesn’t know how much butter went into it, or something healthful so your friends will live longer with a healthy heart and glowing skin?

An old favorite that won’t let you down but won’t electrify anyone either, or a new recipe that has great potential but involves a non-negligible risk of failure, mortification, and the glare of disgrace cast upon your offspring for seven generations?

Add to the equation the need for something that will require neither silverware nor last-minute prep and that will travel well in the basket of your vélib during the cross-city ride, and you’ve got yourself one big-mama quandary.

And yet, in the murk, the gleam of an idea that would tie all those loose strings together: bite-size scones, flavored with aged Parmesan, carrots, and home-grown rosemary.

Savory yet so caressing in texture as to be almost sweet, indulgent but not damnably so (hey, there’s carrots in there!), they would be built as a riff on this time-honored recipe. Safely wrapped in foil, they would be transported to their final destination, where they would be stacked on a serving plate I would also bring, so my friend the hostess wouldn’t need to rummage for one and I would earn brownie points (she makes really good brownies) for being so provident.

Everything went as planned: I did not burn the scones, I managed to fend off hungry fingers for most of the afternoon (a few specimens had to be sacrificed to appease the gods of the 5 o’clock munchies), and the scones soon found a comfortable spot in which to settle, cozying up to the marvels produced by the other contributing cooks.

The one thing that did not go as planned had nothing to do with the potluck party, or my scones. It stings nonetheless.

~~~

Speaking of which — have you noticed the little French flag floating around in the upper right-hand corner of this page, and at the bottom of some entries? It links to the brand-new French version of C&Z, where I will, from here on in, publish a translation of the recipes with an abridged intro.

Mini-Scones à la Carotte et au Romarin

– 150 grams (1 1/4 cups) all-purpose flour
– 120 grams (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)
– 120 grams (9 tablespoons) chilled unsalted butter, diced
– 230 grams (1 1/2 cups) coarsely grated carrots, about 1 1/2 medium
– 100 grams (1 cup) coarsely grated aged Parmesan
– 2 tablespoons fresh rosemary needles, chopped (or 1 tablespoon dried rosemary)
– 2 cloves garlic, peeled and finely minced, or pressed
– 2 tablespoons strong Dijon mustard
– 100 mL (7 tablespoons) light (15%) whipping cream, plus a little more as needed

Makes about 50 miniature scones

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.

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  • http://www.travelerslunchbox.com Melissa

    Oh Clotilde, those scones were the hit of the party! In fact I was kicking myself the next day for not stashing some away in my pockets when nobody was looking… ;)

    p.s. It was wonderful to meet you!

  • gingerpale

    I’ll enjoy trying to read the French version! — relying *heavily* on the English for actual cooking, of course.

  • http://burntlumpia.typepad.com Marvin

    Although I’m so used to sweet scones, your savory scones look fantastic. Carrot and rosemary seem like perfect partners.

  • http://proofofthepudding.wordpress.com Dana

    These scones look wonderful! I’m always intrigued by savory scones, since I’m so accustomed to sweet ones.

  • bruce

    they were very yummy thank you! you missed alissa’s sweet scones, which were also very yummy.
    maybe (if there is a) next time you’ll still be around…

  • http://www.bounteous-bites.blogspot.com Evelin

    These are lovely! Carrot is one of my true favourites, I’d happily munch these on a Sunday morning!:)

  • Giulietta

    My mouth is watering… Carrots + parmiggiano + rosemary = a simple and delicious combination!

    Thanks a lot, Clotilde. I’m having a busy week at school, but I’m looking forward to try this recipe in this weekend.

  • http://www.povertybarn.com catherine

    Tre bon! I am enjoying the French although I do have to double check myself with the English version.

    Savory — hmmm.

  • Alisa

    The little scones went well with arugula salad the next evening… :)

    And in a related note: Tuesday I notice the little french flag, and clicked, and thought “how long has that been there, and for how long did I not see that?” Then I thought “Wow, that must be a lot of work for you” And then I thought, what’s for dinner tonight?”

  • http://maninas.wordpress.com/ maninas: food matters

    mmmm sounds fantastic! bookmarked!

  • http://kellytheculinarian.blogspot.com Kelly Mahoney

    What a great savory dish as an appetizer of side dish.

  • http://chewonthatblog.com Hillary

    Carrot and rosemary sounds like a heavenly combination! And I just love how you put into words exactly how I feel whenever I’m invited to a potluck. Thanks for the recipe!

  • Sarah

    Great that you made a French version of this weblog. I’m more or less equally good at reading & understanding French and English (as a Belgian with Dutch as native language), but I’m not always that familiar with certain cooking terms, whether in French or in English, so it’s nice to have a translation…
    Anyway, I’ve been reading your weblog since a couple of months and really loving it!

    – Someone who loves both cooking & Paris :)

  • http://www.domesticmuse.com Amy

    I have never tried a savory scone before. It looks marvelous. Even better, I just started growing rosemary on my kitchen windowsill. I will make them tomorrow!!

  • Beth

    These look great, and I have a potluck coming up!

    Incidentally, congratulations on the inclusion in the November Gourmet Magazine cookbook round-up!

    Beth

  • http://rose-du-vent.blogspot.com Pia

    These scones sound delicious! This recipe saves me from rummaging through the appetizer chapters of my cookbooks for something to bring to the kick-off evening of our International Food Group. Thanks a lot.

  • http://caseyellis.blogspot.com casey

    How wise you were to take along a serving plate. The only thing worse than food-needing-platter arriving at the stArt of a part is the arrival of flowers needing vase and arranging.

  • Shelli

    They were fabulous, those sconettes. Any left in the freezer for the next party?

    And too bad you didn’t have the the sweet dessert scones–they might even have assuaged the heartbreak of the loss.

  • Todd Sanford

    Mes amis d’Amérique m’ont joint ce soir à Paris pour le dîner. Remerciez les cieux que j’ai eu votre beau livre de cuisine ! Je “riffed” une version de vos triangles de polenta et ai préparé le pistou d’Au de potage. Chacun a déliré ! Merci beaucoup ! Todd

  • http://foodblogga.blogspot.com Susan from Food Blogga

    Mmmm …what a lovely savory scone that would pair perfectly with a hearty bowl of soup for dinner. I really like the addition of chickpea flour, which I have in my grocery closet. Looks like I’ll be trying these soon. Very soon.

  • becky

    I made a half batch tonight (sans Parmesan cheese) and they were very very yummy with the pea soup.

  • http://bretzeletcafecreme.blogspot.com/ Flo Bretzel

    Très mignons ces mini-scones salés!

  • Anna

    They looks delicious! I’m making them as soon as possible, but I need your help. You don’t put the dough in the fridge before rolling it: only if you prepare it 24h ahead. Is this right?
    Then you rotate at 180° the baking sheet: why? How does this help the scones?
    At least I’d like to know what kind of baking powder you use: the one for sweet cakes or that one for savoury cakes? They are different in Italy.
    Thank you for all, especially for your gorgeus recipes. And, of course,congratulations for both your blogs. Bye. Anna

  • http://chocolateandzucchini.com clotilde

    Anna – Because the back of the oven is hotter than the front, it is a good idea to rotate the baking sheet halfway through so all the scones bake evenly.

    You don’t need to chill the dough is you’re able to roll it out with no trouble. If it is a bit warm in your kitchen though, you can chill the dough for an hour to firm it up.

    Finally, I use the same baking powder (levure chimique in French) as for sweet cakes, which is different from the yeast (levure de boulanger) one uses in bread baking or brioches.

  • http://nookandpantry.blogspot.com/ Amy

    I love this combination, they sound wonderful!

  • Kim

    Awesome recipe. Thank you. I always forget about the scone’s savory qualities! Everyday, on my walk home I pass a local bakery. The yeasty smell entices me, just as the Piper’s flute enchants the unsuspecting masses. The bakery has some really unconventional bread addatives that would lend themselves well to this scone form. So, I tried making your recipe with spinach and feta. Next time I think I will venture into the olive and cilantro pair! Yum.

  • http://www.cheeseandchoux.com cheeseandchoux

    I loved your recipe. I attended a bridal shower this past weekend. I wanted to bring something light and unapologetically feminine. Or at least something for me to gnaw on during the maddening bridal games.

    Your dish was perfect. :)

  • http://WWW.BBQCHICKENROBOT.COM BBQCHICKENROBOT

    Howdy, The origin of JO-JO potato.

    Joe Albertson sold these potato wedges at all the local Albertson stores, and eventually many of the Albertson family chain stores. Idaho is known for it’s potatoes. Albertson’s is from Idaho.

    Yay!

  • Kristin

    I made these scones for a brunch with the in-laws last weekend. Used gruyere instead of parmesan because that is what we had on hand (thanks to you, Clotilde, and your deliciously satisfying “mac n’ cheese” with spinach leaves!).

    They were a hit! I eyeballed the measurements of my “tasty” ingredients and think I put in too much cheese. I was concerned about putting in too much carrot, but in the end product the carrot really did not take up the bulk of the scone.

    I can’t wait to make these again!

  • http://trishybee.blogspot.com/ trish

    it was as if you wrote this just for me. i was looking for a great recipe for a potluck i have next week. i think these will be perfect and not to hard to pull off. i may make the dough on sunday and bake on tuesday. do you think it would be ok in the fridge for that long?

  • Per

    Great to see a french version of the recipes as this makes life easier shopping for ingredients in france ;-).

  • Suzanne

    Made a first batch tonight, a trial run before baking them for bake sale to benefit the dressage team I coach. I think I rolled them too thin, definitely did not get a yield of 50. Instead of rolling them out and cutting can I make individual balls and flatten a bit? Very little rising happened. Despite them looking a little flat the taste was AMAZING!

  • http://bluevicar.com blueVicar

    I just made my first scones yesterday and they were great. Now, you’ve given another recipe for me to try and I feel confident of another success. With a potluck coming up next week, this could be synchrony at its best.

    Meilleurs voeux!!

  • http://www.emeponto.com.br/lidimesconta/ Ligia

    thank you Clotilde for such a savory recipe! it was the first time I tried one of the recipes of the blog and the scones were a hug esuccess!
    after two weeks looking for chickpea flour in the markets of São Paulo, I gave up and used chickpea grains(chopped in the mixer) instead and the result was very good. the scones were eaten in less than 30 minutes ;-)

  • http://www.eat-your-dinner.blogspot.com adriana

    These look great! I’m in a carrot high nowadays! I am a huge fan of savory everthing! I just made a savory zucchini-basil-olive-oil cake! yum :)

  • http://www.modern-craft.net laura

    Thank you for such a great savory snack! I made my first batch just now, and have burnt fingers from eating them too hot…they are very tasty. I used partially buckwheat flour like you suggested, and although they taste wonderfully nutty I don’t think I’ll use it again because you lose out on that lovely golden color…mine are rather gray!

    cheers!

  • http://www.headwatersbandb.com Charissa Reid

    These were fantastic! I have another recipe from “The Pastry Queen” (great book) that is for another savory scone – bacon, cheddar and jalapeno. Savory is such a nice switch during this sweet season.

  • Charlotte

    Thank you so much for this recipe. My boyfriend gobbled them up and asked for more! There weren’t any, because I hid them for myself.

  • Charlotte

    Both my rooommates and quite a few of my friends are now addicted to these scones. Thanks for making me look so good!

  • http://naturally-delicious.blogspot.com/ renee

    I made these tonight and They are so cute. Tasty too, unfortunately I forgot to add the rosemary. They are so good but next time they won’t be missing that extra dimension of flavor. I used up the rest of the grated carrots for a carrot salad.
    Renee

  • Jenn Em

    Clothilde,

    I am far behind the pack seeing that your post is over 4 years old, however, I had to write to thank you for this splendid recipe. Finally had the chance to try it out today and even from the mixing stage the lovely aromas of mustard, rosemary, garlic and parmesan permeated the air.

    I held back about putting all 230g of carrots in as that seemed an awful lot and was worried they might not hold together. However in spite of the fact that my helper forgot to put the oven setting to convection and the heat was a little lower than required the scones came out beautifully – so light and moist with a slight crisped top. Next time I will add all the carrots, but my experience proves this is a forgiving recipe with a kind tolerance for error!

    I love your detail of making them bite-size. Adds a touch of elegance – and perfect if you want the indulgence but want to restrict your calories.

    I now know why your blog is so popular. My compliments to you!

    • http://chocolateandzucchini.com clotilde

      Happy to hear it, thanks for reporting back!

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