Beetroot & Dill Upside Down Scone

A savoury upside down scone, reminiscent of a tarte tartin, which can be served hot or cold, and it only uses one pot to help save on the washing up. Many thanks to AGA Specialist Dawn Roads for this recipe. 

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

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 dependent 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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