MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Savory Beetroot Scones
Categories: Scones
     Yield: 12 Scones

   200 g  Plain flour (7 oz);
          - plus more to dust
   200 g  Whole grain spelt flour
          - (7 oz)
    50 g  Granulated sugar (1-3/4 oz)
     1 ts Fine sea salt
     1 tb Baking powder
   1/2 ts Bicarbonate of soda
   150 g  Salted butter (1-1/2 oz);
          - cold, chopped,
          - plus extra to serve
    50 g  Cheddar cheese (1-3/4 oz);
          - coarsely grated
   200 g  Raw beetroots (7 oz);
          - coarsely grated
     1 ts Coriander seeds
   250 ml Buttermilk (1 c)

 Preheat oven to 200 C / 400 F. Line a baking tray with baking
 parchment.

 Mix the flours, sugar, salt, baking powder, and bicarbonate of soda
 in a large mixing bowl. Add the cold butter and, with your fingers,
 crumble it into the flour until it has the consistency of crumbs.

 Gently fold in the cheese, beetroots, and coriander seeds, then add
 the buttermilk and fold into the mix just until the dough is
 homogenous.

 Knead on a floured work top just until it feels smooth and even; it
 will be a little sticky. Now roll the dough out into a 3 cm thick
 square and cut the scones out to the shapes you want: squares,
 triangles, or circles. Place on the prepared baking tray.

 Bake for 15 to 18 minutes. Leave until just cold on a wire rack, then
 serve with lots of butter, adding cheese and chutney if you like.

 Recipe by Trina Hahnemann

 Recipe FROM: <https://www.thejc.com/lets-eat/recipe/
 savoury-beetroot-scones-eb4fgvle>

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