Beetroot Scones
Beetroot scones are a modern and healthy twist on traditional Hungarian scones. The beetroot not only gives this savory pastry a vibrant color, but its slightly sweet flavor also provides a pleasant contrast to the salty taste of the cheese. In Hungary, scones are an indispensable part of family gatherings, and this innovation makes this classic pastry even more special. For an even richer flavor, try it with smoked cheese or a little fresh rosemary in the dough!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In lukewarm milk, stir in the sugar, then crumble in the yeast. Let stand for 10 minutes, until foamy.
2
Sift the flour into a large bowl, add the salt, then rub in the cold butter until the mixture resembles breadcrumbs.
3
Pour in the proofed yeast mixture, sour cream, and the whole egg. Knead the dough until it is smooth and elastic.
4
Grate the cooked beetroot and squeeze out any excess moisture thoroughly. Mix it into the dough along with the grated cheese. Cover and let rise in a warm place for about 1 hour.
5
On a lightly floured surface, roll out the dough to about 2 cm thickness, then fold it over itself several times to create layers.
6
Roll out again to 2 cm thickness, then use a cookie cutter to cut out the scones. Place them on a baking sheet lined with parchment paper.
7
Brush the tops with beaten egg, then bake in a preheated oven at 350°F (180°C) until golden brown, about 20-25 minutes.
8
Let the scones cool on a wire rack, then serve fresh or store in an airtight container.
