Okay, I’m not going to lie, these scones don’t photograph very well. Luckily, they taste amazing and pictures just don’t do them justice. First off, you’re probably noticing the dark pink color – you can thank roasted beets for that. And now you might be thinking Wait, beets? Those don’t belong anywhere near scones, especially chocolate chip scones. Well friends, I beet (I mean bet, see what I did there?)Β you will love these! If you’re still on the fence, hop over and take a look at these Fudgy Vegan Beet Cupcakes and you might change your mind about this versatile root vegetable. In fact, beets are incredibly nutritious and what better way to increase your veggie intake than through scones and cupcakes? Dream come true. Plus, these would make a great Valentine’s Day treat!
*If you aren’t a huge scone lover like me, you can easily make these into lovely pink cookies*
Here’s my beet after I wrapped it tightly in foil and roasted it in the oven at 375 degrees for about an hour. It turns a deep, rich purple color. You want it to be fork tender.