Snacks
Breakfasts and brunchs
Desserts

Beet and Maple Scones

Beet and Maple Scones

Ingredients
  • 375 ml (1 ½ cups) all-purpose flour
  • 250 ml (1 cup) milk
  • Generous pinch of salt
  • 15 ml (1 tablespoon) baking powder
  • 125 ml (1/2 cup) maple sugar
  • 45 ml (3 tablespoons) unsalted cold butter
  • 60 ml (1/4 cup) maple syrup
  • 1 medium-size beet, peeled and grated
  • 1 egg, beaten
  • 15 ml (1 tablespoon) milk
Servings
12 portions
Method
  1. Preheat the oven to 200 °C (400 °F).
  2. In a large mixing bowl, combine all dry ingredients... tadaaa! Then cut in butter using a fork before adding the remaining ingredients and form a nice big ball of dough.
  3. Lay a baking sheet with parchment paper, and flatten ball of dough into pancake-like shape of 20 cm (8 inch) in diameter before cutting it into 8 wedges.  Bake for 30 min.