Beets are a great addition to any baked good. They are naturally sweet and add a beautiful vibrant color. I typically have steamed beets in the fridge and it is fun to come up with ways to use them in my baking and cooking. These scones are full of beets, blueberries, and crunchy walnuts. They make a great breakfast and also daytime snack. I baked these in my new cast iron biscuit pan. Feel free to use any muffin pan or you can scoop the batter onto a sheet to bake free form.
Beet Blueberry Walnut Scones
1 small beet steamed and peeled
3/4 cup non-dairy milk
1 tsp apple cider vinegar
2 TBL organic sugar
1/4 cup coconut oil
1/2 cup oat flour
1/2 cup rolled oats
1/2 cup almond flour
1/2 cup spelt flour
1/2 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup frozen blueberries
1/2 cup chopped walnuts
Sugar for dusting
Add non-dairy milk and apple cider vinegar to a small bowl. Mix and set aside to curdle. In a medium size bowl add the flours, oats, salt, cinnamon, and baking powder. Mix the coconut oil into the dry ingredients until incorporated and set aside. Add the beet and curdled non-dairy milk mix to a high power blender. Blend until smooth. Add the beet mix to the dry ingredients until just blended. Fold in the blueberries and walnuts. Scoop into an oiled biscuit or muffin pan. Dust with a little sugar. Bake at 400F for 16 mins or until the tops are lightly brown. Cool on a cooling rack.
Comments
Thanks!