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  • Scones with Red and Yellow Beets
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    By Andreas Viestad

    Scones with Red and Yellow Beets

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    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.

    PREPARATION:

    • 1 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.
    • 2 Grate the beets and mix into the dough. Divide the dough into 12 or 16 pieces.
    • 3 Place on a buttered baking tray. Bake for 15-20 minutes.
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  • 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.

    PREPARATION:

    • 1 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.
    • 2 Grate the beets and mix into the dough. Divide the dough into 12 or 16 pieces.
    • 3 Place on a buttered baking tray. Bake for 15-20 minutes.
    Print Friendly
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