Beetroot & Dill Upside Down Scone

Beetroot & Dill Upside Down Scone
  • Serves 8
  • 2-3 beetroot
  • 2 tbsp rape seed oil
  • Salt and black pepper

Dill scone:

  • 375g self raising flour
  • 1½ tsp baking powder
  • 75g butter
  • 75g mature cheddar cheese, grated
  • 2 tsp chopped fresh dill
  • Salt and black pepper
  • Milk to mix, about 250-300ml

To finish:

  • Small tub of natural yogurt
  • Chopped fresh dill or mint
  • Salt and black pepper

Method:

This recipe only uses one dish, we used the AGA Cast-Iron Buffet Casserole, alternatively you could use an AGA Sauté Pan.

  1. Cut the beetroot into circles and wedges or a mixture of each. Heat the oil in the base of the AGA Cast-Iron Buffet Casserole, add the beetroot, and then season. Put the lid on the casserole and either cook the beetroot on the simmering plate or on the floor of the roasting oven, turning the slices once, until the beetroot is tender. This will take about 15 minutes depending upon the thickness.
  2. Meanwhile make the scone. Place the flour and baking powder in a bowl and rub in the butter to form a mixture that resembles breadcrumbs. Stir in the cheese and dill, then add enough milk to form a soft dough. Roll out to a 25cm circle.
  3. When the beetroot are cooked, place the circle of scone dough over them and slide the casserole (no lid required for this stage) into the roasting oven, on the 4th runner down and cook for 15-20 minutes until risen, golden and cooked.
  4. Whilst the scone is cooking mix yogurt with the fresh herbs, season to taste.
  5. Remove the cooked scone from the oven and allow it to settle for a couple of minutes, then turn out onto a serving plate.  Drizzle over the yogurt dill or mint dressing and garnish with fresh herbs.

Rayburn cooking: Using a non-stick AGA Frying Pan, cook the beetroot on the hotplate or in a hot main oven. Cook the upside down scone in the centre of the main oven set at 220ºC, Gas 7 for 15-20 minutes until risen, golden and cooked.

Conventional cooking: Cook the beetroot on the hob and the upside down scone at 220ºC, fan oven 200ºC, Gas Mark 7 for 15-20 minutes until risen, golden and cooked.

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