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Mini Pink Cheesy Scones

By OcadoLife
These Mini Pink Cheesy Scones from Bake Off winner and author David Atherton owe their blushing hue to beetroot, which adds a subtle earthiness as well as natural colour. The recipe makes 20 small scones that are…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 50ml milk (we used semi-skimmed), plus extra for brushing
  • 100g cooked beetroot
  • 200g self-raising flour, plus extra for dusting
  • 60g wholemeal plain flour
  • 1 tsp baking powder
  • 60g unsalted butter, cubed
  • 100g cheddar cheese, grated

Method

5 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 4. Put the milk and beetroot in a jug and blend until smooth using a stick blender.

  2. Step 2

    Sift the flours and baking powder into a mixing bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.

  3. Step 3

    Add the beetroot mixture; use a blunt knife to mix briefly until just combined. Add the cheese.

  4. Step 4

    Turn out onto a lightly floured surface; lightly knead for 30 secs (don’t overdo it). Roll out to 2 cm thick with a rolling pin, then use a 3 cm cutter to stamp out 20 scones, rerolling the trimmings as needed.

  5. Step 5

    Put on a large baking tray; brush with milk. Bake the scones for 12 mins or until risen. Enjoy warm or at room temp with your fave toppings.