Beetroot Oat and Caraway Seed Scones

These are good healthy sweet scones with a difference and are ideal as inbetween snacks.

Ingredients make 15

500 g self raising flour

170 g oats

10 g salt

250 g milk

125 g vegetable oil

1 egg (50g)

125 g brown sugar

100 g fresh shredded beetroot

1 tsp caraway seeds

Method

Preheat oven to 200ºC fan forced (220ºC normal bake). Combine flour, oats and salt in a large bowl. In an additional bowl whisk milk, oil and eggs to form an emulsion, add brown sugar, beetroot and caraway seeds, add this mix to the flour mixture, combined to dough. Turn onto a lightly floured surface and pat the dough into a 3 cm thickness. Cut out the scones with a 5cm scone cutter and transfer to a lightly floured tray. Space approx. a centimetre apart and bake for approx 12 min. until golden brown on top and cooked through. Dust with icing sugar.

Note: To make these scones as savoury add more beetroot and omit the sugar.