Roasted red beets give beautiful, natural color to these heart-shaped chocolate-laced bakes.
Gluten-free Beet & Chocolate Scones
Serves: 18
Ingredients
- 2 1⁄2 cups gluten-free flour*
- 1⁄3 cup granulated sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon fine sea salt
- 1⁄4 cup cold unsalted butter, cubed
- 1⁄2 cup puréed, cooked beet** (approximately 1 medium)
- 1 (4-ounce) bar dark chocolate (60%), chopped
- 1 cup plus 1 tablespoon whole buttermilk, divided
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract
- 1 tablespoon white shimmer sugar
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in beet and chocolate.
- In a small bowl, whisk together 1 cup buttermilk, egg, and vanilla extract. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (This dough cannot sit for long and will soften as it sits with the beets.)
- Turn dough out on to a heavily floured* surface, and knead gently by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch heart-shaped cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones on prepared baking sheet. Refrigerate for 10 minutes.
- Brush tops of scones with remaining 1 tablespoon buttermilk, and sprinkle with shimmer sugar.
- Bake until scones are set and edges begin to brown, 12 to 15 minutes, rotating pan halfway through. Serve warm.
Notes
*We used King Arthur Gluten-Free Measure for Measure Flour.
**To roast beets, wrap in foil and bake at 400° for 1 hour. Once cooled, place beets in a food processor and process until puréed or very finely chopped.
**To roast beets, wrap in foil and bake at 400° for 1 hour. Once cooled, place beets in a food processor and process until puréed or very finely chopped.
