Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Scone dough
Beetroot puree
Scones
To serve
How it's done
Scone dough
Cook the potatoes in boiling salted water for approx. 15 mins. until soft. Drain the potatoes, pass through a food mill into a bowl, allow to cool slightly. Mix the egg, butter and dill into the potato puree. Sieve in the flour and baking powder, season with salt, knead into a smooth dough. Cover and leave to rest at room temperature for approx. 30 mins.
Beetroot puree
Puree the beetroot, oil, lemon zest and cinnamon until smooth, season.
Scones
Roll out the dough to approx. 1 cm thick (approx. 20 cm in diameter), cut into 6 pieces. Heat the butter in a non-stick frying pan, fry the scones for approx. 5 mins. on each side until golden brown.
To serve
Serve the scones with salmon, beetroot puree and crème fraîche. Serve with the remainder of the beetroot puree.
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