Mini Pink Cheesy Scones
By OcadoLife
Published on 20 June 2025
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 perfectly sized for little hands – and for adult appetites as part of a picnic or deli lunch. Serve with a mix-and-match selection of cream cheese, cucumber, cherry tomatoes, crinkle beetroot and chives.Time and servings
27 minsTotal time
20Servings
15 minsPrep time
12 minsCooking time
Ingredients
- 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
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.Step 2
Sift the flours and baking powder into a mixing bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.Step 3
Add the beetroot mixture; use a blunt knife to mix briefly until just combined. Add the cheese.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.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.