These make a lovely savoury scone, which are very striking in colour. When cooked they are an incredible red on the outside!
This recipe will make 6 x 65mm scones or 4 x 75mm scones
You will need:
- 230g Plain Flour (plus extra for dusting)
- 1tsp Cream of Tartar
- ½ tsp Bicarbonate of Soda
- 60g Butter
- 130g Cooked, Grated Beetroot
- 5-7 tbsp Cold Milk
- 1 egg beaten for glazing (optional)
- Pre heat the oven to 180 degrees grease baking sheet.
- Sift the flour, cream of tartar and bicarbonate of soda together.
- Mix in the butter into the flour until the mixture resembles breadcrumbs.
- Fold the beetroot through, making sure it is well distributed.
- Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
- You do not want to over handle the dough or it will be hard and tough.
- Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick. Cut out to your desired size with your cookie cutter. (if you are going for mini scones then the dough will need to be pressed out thinner or use a rolling pin)
- Place your scones on the baking sheet, reform the dough scraps and repeat until all the dough has been used.
- Brush the tops of the scones with the beaten egg.
- Bake for about 10mins, the scones will go a lovely deep red colour on the outside.
- These are best on the day of cooking but will keep for 2-3 days in an air tight container.
- I like mine with cream cheese and freshly cut chives.