Beet scones

 Cooking 25 minutes
 Preparation 10 minutes
 8 servings


375 ml (1 ½ cups) of all-purpose flour
1 cup (250 ml) of quick oatmeal
1 pinch of salt
15 ml (1 tbsp) of baking powder
¼ cup (75 ml) of maple sugar
45 ml (3 tbsp) of unsalted butter
1 Champetre’s medium cooked whole red beet
75 ml (¼ cup) of maple syrup
1 beaten egg
15 ml (1 tbsp) of milk

125 ml (½ cup) of icing sugar
45 ml (3 tbsp) of maple syrup


  1. Preheat the oven to 400 ° F.
  2. In a large bowl, combine the dry ingredients.
  3. Melt the butter in the microwave and incorporate it with a fork into the dry ingredients.
  4. In a small food processor, crush the beet to a smooth purée (add a small amount of water to help achieve the right texture).
  5. Add the purée and all other ingredients to the mixture of dry ingredients and butter.
  6. Form a ball with the dough with your hands.
  7. On a baking sheet lined with parchment paper, flatten the ball of dough in a 8-inch-diameter large disk.
  8. Bake for 25 to 30 minutes and let cool completely.
  9. Cut into 8 triangular portions.
  10. In a bowl, combine the ingredients for the icing. If the preparation is too thick, add a little bit of milk.
  11. Decorate the scones and enjoy.

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