4 December, 2015

Beetroot and currant scones

I am a big fan of scones. They are easy to make once you have acquired the art of making scones. They are buttery, light and tiny. Perfect for breakfast, tea or even as a dessert.

I love to infuse different flavours to original recipes and then wait anxiously until they are out of the oven. I have never had a failure trying to do this with scones. I have made them with many wired ingredients and many substitutes and it’s been a winner every single time.

Beetroot and currant scones

This recipe is from an article on “The Baker” magazine where Phillippa Grogan wrote about this rather unusual scones of hers. The bright pink colour got me exited. Here, liquid is substituted with beetroot juice. What an ingenious idea. Beetroot has got its unique flavour but it is the colour that is going to make these scones stand out. I think this will make an ideal plate for a party table, with its cheerful, vibrant colour.

Beetroot and currant scones

Make sure to use a good quality beetroot juice. Also make sure to remove lumps from currants to get an even distribution. Currants can be replaced with raisins but in that case, make sure to chop them up before incorporating.

Beetroot adds sweetness and so does the currants and thus these scone can be served with jam at the tea table. Or this can be easily converted in to a canapé with some cream cheese, smoked salmon and some herbs.

I served these with ricotta at a summer garden party. Yumm!

Beetroot and currant scones
Yields 15
A very unique flavour for scones
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Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Ingredients
  1. 300g flour
  2. 1 tsp. baking powder
  3. Pinch of salt
  4. 1 tbsp. sugar
  5. 30g cold butter
  6. 1 egg
  7. 85ml beetroot juice
  8. 60g currants
  9. Milk for brushing
  10. Ricotta for serving (optional)
Instructions
  1. Preheat oven to 200 °C.
  2. Place flour, baking powder, sugar, salt, currants in a bowl and mix to combine.
  3. Cut butter in to cubes and rub in to the flour mixture until it represents bread crumbs.
  4. Make a well in the middle. Add the egg and beetroot juice.
  5. Fold flour lightly and mix until the dough is formed in to a ball. Use light dusting of flour if dough is sticky.
  6. Place the dough on a floured surface and knead very lightly.
  7. Roll out to 1/2 inch thickness, and cut out pieces using a scone cutter.
  8. Place scones on a tray.
  9. Brush tops with milk and bake for 10-12 minutes or until tops just start to show colour.
  10. Cool on wire rack.
  11. Serve with cream cheese or ricotta.
Notes
  1. You can split scone in half and sandwich with cheese and smoked salmon for a much filling treat.
Adapted from Phillippa Grogan
Adapted from Phillippa Grogan
Voddy's Kitchen http://voddyskitchen.com.au/

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