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
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.)
  4. 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.
  5. Brush tops of scones with remaining 1 tablespoon buttermilk, and sprinkle with shimmer sugar.
  6. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/gluten-free-beet-chocolate-scones/