Ingredients
- 1 ½ cup gluten-free, all-purpose flour or regular
- 50g caster sugar or coconut sugar
- 60g cold vegan butter cut into small cubes
- Pinch of salt
- 1 tsp baking soda
- 85ml fresh beetroot juice
- 2 tbsp pistachios, chopped
- 2 tbsp dried coconut
- Milk/almond milk for brushing
Recipe
- Preheat oven at 350°.
- Mix together the flour, sugar, baking soda, and salt in a large bowl.
- Cut the butter into small pieces and blend it together with the flour in a food processor; the mixture should look like crumbs.
- Add the beet juice into the flour and butter mixture until just combined.
Pour in the chopped pistachios and coconut. - Mix it until it comes together. Do not knead the dough.
- Form a disk with the dough and cut the disk into 6-8 pieces.
- Place the scones on a parchment-lined sheet pan and brush each with some milk or cream.
- Bake the scones at 180ºC for 15 minutes.
- Enjoy!
