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?) 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.
But the inside is bright red! If you want to stop here and use your beet juice as an all natural lip stain, cheek stain, or whatever other kind of stain, be my guest. Kidding, sort of, because you could really do that. But yes, be careful because it will stain.
Then your hand can look like mine, straight out of a horror film. After you’re done being distracted like I was, cut the beet into smaller pieces and put into a blender. A hand blender works too. Puree until it becomes the consistency of applesauce. You might need to add a few spoonfuls of water. You will end up with this beautiful mixture:
You will have lots leftover, but you can add it to other baked goods or smoothies. Keep it refrigerated in an airtight container. Okay, the fun part is over but now the tasty part begins. Get a large bowl for your dry ingredients:
1 c. brown rice flour
1/4 c. coconut flour
1/4 c. rolled oats
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp cinnamon
dash of salt
Stir together. In a separate bowl, combine your wet ingredients:
1/2 tsp pure vanilla extract
1 tbsp vegan butter (I like Earth Balance), melted
1 banana, mashed
1 heaping tbsp of roasted beet, pureed into applesauce consistency
1/2 c. cashew milk (or any non-dairy milk)
1/4 c. organic sugar, very fine (pulse in coffee grinder or food processor if necessary)
1 tbsp brown sugar (you can also try coconut sugar)
Mix well. Stir in 2 tsp of chia seeds. Add wet ingredients to dry and stir until you have a dough.
Fold in 1/2 c. semisweet chocolate chips. Take a handful of dough and form into preferred shape (heart, diamond, rectangle, etc). Place on parchment lined baking sheet.
Bake at 350 degrees for 20 mins. Makes 4 largish scones. If you break one apart, you’ll notice it has an ombre effect on the inside which is kinda cool. All of the color from the beet juice rises to the top during baking.
I like to have these in the morning with coffee or for an afternoon snack. They are really delicious and filling. And best of all, vegan and gluten free!
- 1 c. brown rice flour
- ¼ c. coconut flour
- ¼ c. rolled oats
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp cinnamon
- dash of salt
- ½ tsp pure vanilla extract
- 1 tbsp vegan butter (I like Earth Balance), melted
- 1 banana, mashed
- 1 heaping tbsp of roasted beet, pureed into applesauce consistency
- ½ c. cashew milk (or any non-dairy milk)
- ¼ c. organic sugar, very fine (pulse in coffee grinder or food processor if necessary)
- 1 tbsp brown sugar (you can also try coconut sugar)
- 2 tsp chia seeds
- ½ c. semisweet chocolate chips
- Wrap your beet tightly in foil and roast it in the oven at 375 degrees for about an hour. You want it to be fork tender.
- Cut the beet into smaller pieces and put into a blender. A hand blender works too. Puree until it becomes the consistency of applesauce. You might need to add a few spoonfuls of water (You will have lots leftover, but you can add it to other baked goods or smoothies. Keep it refrigerated in an airtight container).
- In a large bowl, combine the brown rice flour, coconut flour, rolled oats, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, mix together the vanilla extract, melted vegan butter, roasted beet puree, cashew milk, organic sugar, and brown sugar. Stir in the chia seeds.
- Fold in ½ c. semisweet chocolate chips. Take a handful of dough and form into preferred shape (heart, diamond, rectangle, etc). Place on parchment lined baking sheet.
- Bake at 350 degrees for 20 minutes. Let cool before enjoying with coffee, tea, or a nice glass of cold non-dairy milk 🙂 These would also make lovely cookies by taking smaller pieces of dough and forming into cookie shape.
Enjoy, and revel in your new love of beets 🙂
Jillian ♥
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