Kitchen Recipe Journal

Beetroot and Cheese Scones

Beetroot and Cheese Scones www.herviewfromhome.com
Written by Katarina Wenk

Have you ever tasted cheesy beetroot scones? Well, I haven’t until now and I absolutely love them! I love anything with beetroots and this is now my new favourite. haha!

The cheese is so over powering that you can barely taste beetroot in them.

This recipe is very kid friendly. I served one to my 3-year-old son, with some unsalted butter and more cheese on top! For little brother (13 months) I just gave it to him plain and he was really savouring the taste.

As for myself, I was happy with a dollop of salted butter. YUM!

Beetroot andCheese Scones

Served 16 small scones

Ingredients

  • 1 1/2 cup / 250gr of plain all purpose flour (I used spelt hence the darkness)
  • 2 tsp baking powder
  • 1 -1 1/2 cup of grated mature cheedar cheese or any other strong cheese such as greyer
  • 70 gr good quality butter left at room temperature
  • 1/4 cup full fat milk or buttermilk
  • 1 egg lightly beaten
  • 1 medium beetroot
  • a little milk to glaze

Oven temparature 190C fan / 200C / 390F. Pre-heat the oven and bake them for 15-20 minutes.

Method

Wear disposable gloves and an apron when peeling the beetroot, this will keep your hand and clothes from staining. Cut into half and steam for 15-20 minutes until the beetroot is al dente (slightly hard in middle). Grate them and set aside.

Sift the flour and baking powder into a large bowl. Add the butter and rubb it in well into the flour with your finger tips until they look like bread crumbs.

Beetroot and Cheese Scones   www.herviewfromhome.com

Add cheese, milk, egg and beetroot.

Beetroot and Cheese Scones   www.herviewfromhome.com

Mix well and plop the dough onto a floured surface and bring the dough together until you have a ball. Cover the bowl with cling film and leave it in the fridge for 30 minutes. This will allow the dough to rise before cutting it. 

Beetroot and Cheese Scones   www.herviewfromhome.com

Make sure that you measure the height before cutting the dough. I made my one 2cm high but next time I will increase to 2.5 cm high. Press the cutter straight down without twisting. Once the first batch is ready, gently bring the dough back into a ball, you don’t want to overwork the dough and repeat the steps until you have used up all the dough.

Beetroot and Cheese Scones   www.herviewfromhome.com

Line them up over a non stick baking sheet and brush them over with milk.

Bake for 15-20 minutes in a pre-heated oven.

Beetroot and Cheese Scones   www.herviewfromhome.com

These scones taste so good with any fillings from savoury to sweet.

Beetroot and Cheese Scones   www.herviewfromhome.com

I hope you enjoy them as much as we do! 🙂

Kat xx

About the author

Katarina Wenk

Homade baby, toddler and family food is the best thing mums can offer their children, this is why Katarina has started her blog to share what she loves to do. Coming from a family who loves food, she used to spend hours in the kitchen with her mum to learn to cook hearty and healthy meals. She is a true believer of “what we feed our children determines who they will become in the future.”

Katarina grew up in Malmo, Sweden. She studied in Bristol, UK and worked in her last role as Client Services and Marketing Manager in the asset management industry in London. In 2011 she moved to Zurich, Switzerland with her husband as a trailing spouse where she gave birth to two gorgeous boys in 2012 and 2014. Today she lives in Dresden, Germany as a stay at home mum.

Katarina holds a Bacherlor’s degree in Business from The University of the West of England, Bristol, UK.