Beetroot Scones
Ilean Almaguer
  • 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
  1. Preheat oven at 350°.
  2. Mix together the flour, sugar, baking soda, and salt in a large bowl.
  3. Cut the butter into small pieces and blend it together with the flour in a food processor; the mixture should look like crumbs.
  4. Add the beet juice into the flour and butter mixture until just combined.
    Pour in the chopped pistachios and coconut.
  5. Mix it until it comes together. Do not knead the dough.
  6. Form a disk with the dough and cut the disk into 6-8 pieces.
  7. Place the scones on a parchment-lined sheet pan and brush each with some milk or cream.
  8. Bake the scones at 180ºC for 15 minutes.
  9. Enjoy!