March 16, 2014

Roasted Beet Scones

Sometimes you've got to take a little time.  That’s not me.  I am the person who opens the microwave with three seconds left.  I am the person who runs to make the crosswalk.  I am the person who fast forwards through the opening sequence of a tv show (except for the ones with awesome intro music… I’m looking at you Game of Thrones). 

It’s hard for me to stop or slow down, but it’s important.  Your muscles will never get bigger if you work out all the time with no rest.  I feel like it’s the same with your mind.  You need recovery.  

Beets can help us slow down in the kitchen.  Wrap them in some foil with a little bit of water and put them in the oven for an hour.  That’s one hour where there is nothing to do.  And our patience will be rewarded with a dark red sweetness.  

Some of these were eaten immediately, some were mixed into some scone dough with a little fresh thyme and goat cheese.  Either way, they were worth the wait.  Now if only I could just put my PhD project in the oven for an hour and get a good result...

Maybe I’ll just roast some more beets.

Roasted Beet Scones With Goat Cheese and Thyme

2 cups (9 oz.) all purpose flour
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1 cup roasted beets, cut into small pieces (recipe follows)
1 tbsp fresh thyme, minced
6 tbsp cold butter, cut into cubes
2 egg yolks
3/4 cup whipping or heavy cream
1/4 cup goat cheese, crumbled
Heavy cream for brushing

Heat oven to 400F and prepare a parchment lined baking sheet. 

Sift together flour, sugar, baking powder, and salt in a large bowl.  Cut butter into flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.  Mix in beets and chopped thyme.

In a small bowl, whisk egg yolks with heavy cream.  Pour into flour mixture along with crumbled goat cheese and stir until the mixture forms a shaggy dough.  Knead with your hands until the dough comes together.  Do not knead too much; you want the mixture just together. 
On a lightly floured cutting board, pat dough into a 7 inch diameter, 1 inch thick circle.  Using a sharp knife, cut the dough into 8 triangles.  Place the triangles on the prepared baking sheet.  

Brush heavy cream all over the tops of the scone triangles.  Bake scones in the lower third of the oven for 18-23 minutes or until golden-brown all over.  Let cool on a rack.  Enjoy on their own or as a side with some soup.

How to roast beets

Preheat oven to 400F.  Wash beets and cut off the ends.  Place on a double layer of foil.  Sprinkle with salt, a little bit of water, and any flavourings you want such as herbs or garlic.  Close up the foil package.  Roast in the middle of the preheated oven for 1 hour or until beets are easily pierced with a fork.


  1. Małgosiu, sama to wymyśliłaś? Muszę spróbować. Lubię buraki.

    1. Sama sama! Ja tez lubie, w kazdej formie :)

  2. This is such a beautiful combination! I have to make these next time I have a brunch party or something, delicious.