So let me just get this out of the way first: I don't like baking and I am a terrible baker. It just takes so much. . . precision, you know? All the measuring and weighing and worries about humidity affecting the dough and the frantic warnings about overworking the dough. WHATEVER YOU DO DON'T OVERWORK THE DOUGH the cookbooks all scream. It's enough to turn anyone off - or at least me.
Despite this, every once in awhile I suddenly get an urge to bake something. Awhile back I got in a scone-backing frenzy. I used my sister's berry scone recipe and which makes a really lovely, dense-but-not-too-dense scone. After awhile it dawned on me that beets and berries would make a lovely combination.
After a lot of trial and error, I figured out the best ratio of beets and berries and I'm really happy with the results. The beets add a really lovely earthy flavor and the berries are bright and sweet. You could also try mixing in shredded beets to your favorite berry scone recipe - no need to follow everything I do here exactly. And as I think about that last sentence I just typed, I'm realizing the urging not to follow every direction is not good guidance for baking. I guess I'll never learn.
A couple of things before we get started.
First, it is extremely important to not overwork the dough (I know, I know. . .). This means mix and stir the flour and butter and liquids the bare minimum to combine the ingredients. This way the scones won't get too tough.
Second, although I live at high altitude this recipe was adjusted for all of you folks living below 3,500 feet. If you live at an altitude above 3,500 feet, use this handy guide to adjust the recipe for higher altitudes. Trust me, it is actually important.
Preheat the oven to 375. If you are using buttermilk, ignore this step. If you are NOT using buttermilk, add 1 tablespoon white vinegar to 3/4 cup milk and set aside. I find that whole milk or 2% milk works best, but you could also use non-dairy milk (cashew, coconut, etc.).
Shred the beets with a food processor (easiest) or a box grater (for an arm workout) - you want 1 cup shredded beets. I shredded two small-medium beets and had some left. In case you were dying to know what I did with the leftovers, I folded them into a quinoa salad for dinner and it was delicious. Grated beets are also a terrific topping on green salad.
Set the grated beets aside.
I typically use red beets for this recipe which give the scones a lovely pink color. This time I used golden beets because I bought them on accident, and a lovely accident it was. Turns out yellow beets pair nicely with blueberries and don't turn your fingers and food processor red. Of course, either kind taste great.
Blend 3 cups all-purpose flour (or 1 cup whole wheat pastry flour and 1 cup all-purpose flour), 1/2 teaspoon salt, 1/3-1/2 cup sugar (I usually reduce it to 1/3 cup), 1 tablespoon baking powder, and 1/2 teaspoon baking soda in a large bowl. I like to use a combination of all purpose flour and whole wheat pastry flour for the extra fiber, but any more than 1 cup makes the scones too dense. Although I typically am a big fan of whole wheat flour, I would avoid anything but whole wheat pastry flour for these scones. Don't know what whole wheat pastry flour is? This website has a great explanation.
Cut 1 stick very cold butter into small pieces. I like to put the pieces into the fridge or freezer for a few minutes after cutting it up to make sure it is very cold. Cut the butter pieces into the flour mixture with a pastry cutter until the butter is starting to incorporate and about the size of peas. You can also do this with a food processor.
Now for the milk - use either 3/4 cup buttermilk or the milk and vinegar mixture. Sprinkle about half of the milk over the flour and butter and cut into the dough a few times with the pastry cutter - just until the liquid barely starts to incorporate. Add the rest of the milk and use the pastry cutter, a wooden spoon or your hand to mix in the liquid until the dough just starts to come together. The dough should be pretty shaggy look like it isn't quite done (see below).
Add 1 cup shredded beets and 1/2 cups berries to the dough.
Yes, the yellow beets look like cheddar cheese in this picture and, in fact, I think cheddar cheese makes a terrific add in to scones. But don't add cheddar cheese to this recipe.
Mix together very carefully until the berries and beets are just barely combined.
Turn the dough out onto a baking sheet lined with parchment paper or a baking mat. It will look less like dough and more like a hot mess. This is okay. The dough will come together as it bakes.
Using your hands, gently shape the dough into a disk, but be careful not to press the dough. It's more shaping and nudging the dough and less smooshing the dough. Too much pressing makes for dense scones. No bueno.
Once you've got a disk formed, use a serrated knife to cut the disk into eight wedges, cutting about halfway through the dough. This will make it easier to cut after baking. Brush (or dab, really) the dough with some milk for a lovely crust and sprinkle the top with a bit more sugar.
Another option is forming the scones with an ice cream scoop. Just adjust the baking time down a bit.
If your name is Micah and you forget to preheat the oven, store the dough in the refrigerator until it is time to bake the scones.
Bake for 20-25 minutes at 375, or until the scone is cooked though and has lightly browned.
Beet n' Berry Scones
Serves 8
3 cups all-purpose flour or 2 cups all-purpose flour + 1 cup whole wheat pastry flour
1/3 - 1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick cold butter, cut into small pieces
3/4 cup butter milk or milk + 1 tablespoon white vinegar
1 cup shredded beets
1/2 cup berries
1. Preheat the oven to 375 degrees.
2. If using, combine the vinegar and milk and set aside.
3. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut the butter into the flour mixture with a pastry cutter until the butter is about the size of peas. Sprinkle half of the buttermilk or milk mixture over the dough. Using the pastry cutter, cut the liquid into the dough with just a few passes of the pastry cutter. Sprinkle the remaining milk over the dough and using the pastry cutter, a wooden spoon, or your hands, mix until the liquid is combined and the dough is just starting to come together. Do not overwork the dough.
4. Add beets and berries and gently mix until they are just barely combined and distributed throughout the dough. The dough will be very shaggy. Turn out on to a baking pan lined with parchment paper or a baking mat. Gently form the dough into a disk, nudging and placing the dough as necessary. (Don't smash the dough, as the scones will be dense.) Using a serrated knife, score the dough - about halfway through - into eight wedges. Alternatively, form the scones individually (and gently) with an ice cream scoop. Brush/dab with the dough with milk and sprinkle with sugar.
5. Bake for 20-25 minutes until cooked through and lightly browned.
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