Beetroot & Feta Scones
These savory beetroot and feta scones are a delightful twist on a classic favorite. The vibrant color of the beetroots shines through in each bite, complemented by the tangy richness of the feta cheese. The addition of caraway seeds adds a subtle earthy flavor, making these scones perfect for a cozy afternoon treat or a special addition to any meal. With a light and fluffy texture, these scones are best enjoyed warm, straight from the oven.
— Constant Cookbook
Ingredients
- 225g self-raising flour
- 1 tsp baking powder
- 40g butter
- 4 cooked beetroots
- 2 tsp caraway seeds
- pinch salt
- 100g feta
- 50ml milk
Instructions
- Preheat oven to 220C/200C fan/Gas 7
- Sift the flour and baking powder into a bowl and rub in the butter until the mixture looks like breadcrumbs.
- Grate 2 of the beetroots and add to the mix with the caraway seeds and the salt.
- Cube the remaining beetroots and the feta into approx 1cm pieces and add to the mix. Use a knife to mix well.
- Slowly add the milk, stirring with the knife until you have a dough. You may not need all the milk; don't make it too sticky.
- Knead the dough until pliable, and then roll out on a floured surface to 2cm thickness.
- Use a 2cm cutter to cut out 12 rounds and place on a non-stick baking sheet.
- Bake for 15 mins. Cool on a baking rack and eat whilst warm.
Yield
Makes 12 cakes
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