Vibrant Beetroot & Apple Scones: A Crispy Delight
Vibrant Beetroot & Apple Scones: Is it a Scone or a Pie? Experience the Incredible Texture!
Introducing our stunning beetroot scones, bursting with a beautiful pink hue thanks to fresh beetroot juice. These scones boast an incredibly crisp exterior, reminiscent of pie crust, and a tender interior. They are truly a delightful treat that’s as pleasing to the eye as it is to the palate. Perfect for a special afternoon tea or a delightful homemade dessert!
Ingredients- 160g cake flour (low-gluten flour)
- 40g roasted grain powder (misutgaru) – adds a nutty flavor and texture
- 2g salt
- 30g sugar – for a subtle sweetness
- 6g baking powder – for leavening
- 90g cold unsalted butter, cut into small cubes
- 30g beetroot and apple juice, freshly juiced
- 90g cold milk
Cooking Instructions
Step 1
In a large bowl, measure and combine the cake flour, roasted grain powder, salt, sugar, and baking powder.
Step 2
Whisk these dry ingredients together until they are evenly distributed. This helps aerate the mixture.
Step 3
Add the cold butter cubes, straight from the refrigerator, into the bowl with the dry ingredients.
Step 4
Using a pastry blender or a scraper, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. You can also use your fingertips to gently rub the butter into the flour, but work quickly to prevent the butter from melting. This step is crucial for achieving a flaky texture.
Step 5
Pour the prepared beetroot and apple juice, along with the cold milk, into the bowl.
Step 6
Gently mix with a spatula or scraper just until the dough comes together into a shaggy ball. Be careful not to overmix. It’s important that the butter pieces are still visible and not fully incorporated; this is what creates the wonderfully crispy, pie-like layers. Overmixing will develop gluten and result in tough scones.
Step 7
Lightly flour your work surface. Turn the dough out and gently pat it into a rectangle. Using a rolling pin, roll the dough to about 1.5cm thickness. Fold the dough in half, then roll it out again. Repeat this folding and rolling process 4-5 times. This layering technique further enhances the scone’s crispiness. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps the butter firm up again, ensuring a flaky result.
Step 8
Once chilled, unwrap the dough and cut it into your desired shapes (e.g., 6x6cm squares). Place the cut scones onto a baking sheet lined with parchment paper, ensuring they have a little space between them. Brush the tops of the scones with milk for a beautiful golden-brown finish.
Step 9
Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the scones are golden brown and cooked through. You can test for doneness by inserting a toothpick; it should come out clean.
Step 10
Please adjust the baking time and temperature according to your oven’s specifications, as ovens can vary. Enjoy your delicious and beautiful beetroot scones!
