There Are Beets Hiding in These Scones
Ah, early February, when the weather is still horrible, yet you’re somehow supposed to get off your keister and go find a Valentine at bar, party, or blind date set up by your cousin’s work friend. But, I’m not going to tell you to go outside or find a date. I’m going to tell you how to make scones dyed magenta with beets. Doesn’t that sound more fun than swiping right
First, make a beet puree. You can either buy pre-cooked beets, or roast them yourself. If you take that route, scrub 2 medium beets, wrap them tightly in foil, and bake them on a sheet pan in a 375ºF oven for about 1 hour. Let the beets cool completely, then rub off the skin with a paper towel or a dishtowel you don’t mind permanently staining. Place the cooked beets in a blender and puree them until smooth. Set 1 cup of the puree aside, and save the rest for your next batch.
In a large bowl, whisk together 2 cups all purpose flour, ½ tablespoon baking powder, ½ teaspoon kosher salt. Cut 4 tablespoons cold butter into small pieces and rub into the dry ingredients until the mixture forms coarse crumbs. Stir in 1 tablespoon granulated sugar.
Next, whisk the 1 cup of beet puree with 1 egg and ¼ cup whole milk. Stir the beet mixture into the flour and butter mixture until just combined. Pour in ¼ cup chopped chocolate, nuts, or blueberries, and knead the mixture until it comes together.
Divide the dough in half, then pat each into a disk. Cut each disk in 6 slices.
Place the scones on a parchment-lined sheet pan and brush each with a bit of melted butter or half and half if you have it. Sprinkle the tops of the scones with Demerara or granulated sugar.
Bake the scones at 400ºF for 15 minutes, then serve them with yogurt, whipped cream, or jam.