Sweet buckwheat & beetroot scones

Posted on 0 min read
Sweet buckwheat & beetroot scones
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
12 scones 30 minutes
Cook Time
10 minutes
Servings Prep Time
12 scones 30 minutes
Cook Time
10 minutes
Sweet buckwheat & beetroot scones
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
12 scones 30 minutes
Cook Time
10 minutes
Servings Prep Time
12 scones 30 minutes
Cook Time
10 minutes
Ingredients
Servings: scones
Units:
Instructions
  1. Preheat the oven to 210°C.
  2. Mix the cook beetroot in a blender.
  3. Chop the dark chocolate into chunky pieces.
  4. Mix the flour with the baking powder and the baking soda.
  5. Add the butter and knead to obtain a shortbread mixture.
  6. Add milk and the mixed beetroot.
  7. Add the chocolate chips.
  8. Knead the whole mixture one last time to form a homogeneous dough.
  9. Roll out the dough with a rolling pin until it is 2 cm thick.
  10. 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.
  11. 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?

Your email address will not be published. Required fields are marked *

7 − six =

No Comments Yet.