Ingredients
- 400 g buckwheat flour
- 25 g baking powder
- 5 g baking soda
- 200 ml milk
- 50 g beetroot cooked
- 100 g Butter
- 50 g sugar
- 50 g dark chocolate
Servings: scones
Units:
Instructions
- Preheat the oven to 210°C.
- Mix the cook beetroot in a blender.
- Chop the dark chocolate into chunky pieces.
- Mix the flour with the baking powder and the baking soda.
- Add the butter and knead to obtain a shortbread mixture.
- Add milk and the mixed beetroot.
- Add the chocolate chips.
- Knead the whole mixture one last time to form a homogeneous dough.
- Roll out the dough with a rolling pin until it is 2 cm thick.
- Shape the scones with a round cookie cutter or glass and place them on a baking sheet, leaving enough space between each one or place the dough in smooth round muffin cups.
- Bake for 10 minutes.
Recipe Notes
Scones are English pastries somewhere between rolls and muffins. They can be cut in half and spread with jam. Buckwheat flour adds an original taste to the recipe and is gluten-free.
What do you think?