I like finding unusual ingredients for baking. Beets are not the first thing to come to mind when you’re making cakes, cookies, or scones, but they work surprisingly well, bringing a slight earthy flavor and moisture to the baked goods. In this case, you have the added bonus of color since nothing escapes the dying prowess of the red beet. Being a natural dye, it’s safe to use in food as well as clothing.

In the case of these scones, it added a nice pink color that makes it perfect for a Valentine’s Day tea. In fact, you could easily shape those triangles into hearts. I didn’t think of it while I was making them, but it’s quite easy to cut the dough apart and press the outside curve in the middle to a V-shape to transform them. The pistachios add an interesting nut flavor to the mix and as a topping. These are not sweet, so if you want a sweeter scone, add more sugar substitute. Otherwise, just slather on butter or clotted cream and jam.

For the record, I used Carbquik for the low carb flour mix and Dixie Carb Counter’s All Purpose Flour for the additional 2 to 4 tablespoons. You can substitute coconut flour for the oat flour and gluten flour, but only use 3 tablespoons to replace both. Add water if the dough is too stiff or won’t absorb all the flour. For the beet puree, I used drained canned beets, not pickled, and put them through a food processor until they were pureed, then measured out 1/2 cup.

Beet Scones with Pistachios

1/2 cup Low Carb Flour Mix
1/4 cup Oat Flour
2 tablespoons Almond Flour
2 tablespoons Gluten Flour
2 to 4 tablespoons Low Carb Flour (DCC All-purpose Flour)
1/2 tablespoon Baking Powder
1/8 teaspoon ground Cardamom
1 Egg
1/8 tsp Salt
1/2 cup Beet Puree
2 tablespoons melted Butter
2 tablespoons Sugar-free Maple Syrup
1 teaspoon Vanilla Extract
1/4 cup Pistachios, chopped
1/2 teaspoon Sugar Substitute
1/2 teaspoon Melted Butter

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, add the flour, oat flour, almond flour, gluten flour, baking powder, ground cardamom and salt. Whisk to combine.

Melt 2 tablespoons of butter and pour into a medium mixing bowl. Add the beet puree, maple syrup, and vanilla extract and stir. Add the egg and whisk to combine.

Pour the wet mixture into the bowl of dry ingredients and stir to combine. If the dough is too dry or does not all combine, add a tablespoon of water and mix. You may need to use your hands to get flour mixed in well. Add water as needed to incorporate all of the water. If the mix is too moist, add all purpose flour, one tablespoon at a time. Mix well until everything is combined and you have s sticky ball of dough. Don’t over knead the dough. The consistency should be like biscuit dough.

Measure3 tablespoons of the chopped pistachios and fold into the dough. Mix with your hands to distribute the nuts evenly.

Transfer dough to bread board or clean countertop dusted with two tablespoons of low carb all purpose flour and and shape into a ball. Flatten it into a 1-inch thick disk. Brush the top with melted butter.

Mix the remaining chopped pistachios with sugar substitute. Sprinkle the disk with this mixture and use your fingers to lightly press into the dough.

Use a knife to cut the circle into 6 wedges. Transfer scones to the prepared baking sheet, leaving at least one inch between each. Shape into a heart if you wish.

Bake for 25-30 minutes, rotating the pan half way through. Allow scones to cool slightly before serving. Serve warm.

Makes 6 scones.

For a delicious – I kid you not!- chocolate cake recipe using beets, click on the picture below.