Beetroot and feta scones
Ingredients:
225g self raising flour
1 tsp baking powder
40g butter
4 cooked beetroot
2 tsp caraway seeds
Pinch salt
100g feta
50ml milk
Method:
- Sift the flour and baking powder, then rub in the butter
- Grate 2 of the beetroot, and add to the mix with the salt and caraway seeds
- Cube the feta and remaining beetroot into roughly 1cm pieces, and add to the mix
- Slowly add the milk and mix in using a knife
- Gently knead, then roll out onto a floured surface at a roughly 2cm thickness
- Cut out the scones and place on a baking tray (using baking paper)
- Bake for 15 minutes at 220C
- Serve warm with a green salad and balsamic dressing
Original Source:
BBC Good Food
