Scones with Red and Yellow Beets

Scones ware leavened by a chemical reaction between an alkaline and an acidic compound. When we visited the island of Helgøya, where limestone is predominant, we made our baking powder with the limestone. It is probably more convenient for most to use store-bought baking powder.

INGREDIENTS:

Number of servings

Makes 12-16 pieces

List of ingredients

1 pound/ 450 grams spelt flour or all-purpose flour

1 pound/ 450 grams rye or barley flour

2 teaspoons salt

3 tablespoons sugar

2 tablespoons baking powder

⅓ pound/ 150 grams butter, room temperature

2 cups/ 5 dl unflavored yogurt

½ cup/ 1 dl cultured milk or buttermilk

2 teaspoons apple cider vinegar, or white wine vinegar

1 yellow beet

1 red beet

PREPARATION:

• Combine flour, salt, sugar and baking powder in a large bowl. Stir in butter. Use your hands and work fast. Combine with yoghurt, cultured milk and vinegar. Knead until you have a sticky dough without lumps. If it is very dry, add a couple of tablespoons water or milk.

• Grate the beets and mix into the dough. Divide the dough into 12 or 16 pieces.

• Place on a buttered baking tray. Bake for 15-20 minutes.