 What a glorious day weather-wise today, the sun came out after a gray start to the morning. I had a nice 2.5 mile walk on the boardwalk then it was time to get busy doing something. When I spoke to my granddaughter the other evening, she requested pink scones. Of course, Nana couldn’t refuse her request, but I had no red food coloring. What I did have was a can a beets that I purchased just before the great food rush for COVID-19. I thought a bit of beet juice in my wet ingredients would do the trick and it did. After incorporating the wet with the dry, the dough was a lovely soft pink color. I found an easy to prepare vanilla scone recipe on the King Arthur Flour website. The recipe contains pantry staples such as flour, sugar, salt, baking powder, cold butter, eggs, vanilla extract and half-and-half or milk. To the basic recipe you can add one to two cups of chopped dried fruit, chocolate or flavored chips, nuts and or a combination of the aforementioned. I left mine plain, only adding about a tablespoon or so of beet juice as food coloring. I also shaved my cold butter with a box grater. I thought I read somewhere that this helps the scones to rise a little higher and makes it easier to mix with the flour. After mixing and forming the dough into 2-five inch circles, you cut each disc into six portions. I refrigerated the scones for an hour versus 30 minutes in the freezer as I had no room. The scones are baked at 425° for 20-25 minutes. I used the convection setting (400°) on my oven and they were done in approximately 20 minutes. The scones are delicious! Although they didn’t come out quite pink as I thought, they tasted great. Not too sweet and had a delicate, moist crumb. They would go perfectly with a cup of tea such as Earl Grey, Vanilla Chai or Vanilla Rooibos. I’m enjoying mine with a cup of LaMarche tea from Sweet Tease Tea Room in Belmar, NJ (I work there as a tea barista). If you were one of those people who stocked up on flour, this would be a great recipe to try.
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