Beetroot and feta scones

225g self raising flour
1 tsp baking powder
40g butter
4 cooked beetroot
2 tsp caraway seeds
Pinch salt
100g feta
50ml milk
  • Sift the flour and baking powder, then rub in the butter
  • Grate 2 of the beetroot, and add to the mix with the salt and caraway seeds
  • Cube the feta and remaining beetroot into roughly 1cm pieces, and add to the mix
  • Slowly add the milk and mix in using a knife
  • Gently knead, then roll out onto a floured surface at a roughly 2cm thickness
  • Cut out the scones and place on a baking tray (using baking paper)
  • Bake for 15 minutes at 220C
  • Serve warm with a green salad and balsamic dressing
Original Source: 

BBC Good Food