Sweet beetroot drop scones

Makes About 12

To serve

• 50g butter
• 2 tbsp vegetable oil
• 200g raw beetroot
• 100g milk
• 1 large egg
• 1 tbsp sugar
• 175g self-raising flour

• 150g dark chocolate
• 300g whipping cream

Step 1
Heat half the butter and a drizzle of oil in a large frying pan, fry the grated beetroot for two minutes, stirring frequently – you want it just to soften slightly.

Step 2
Tip out into a bowl and leave to cool for a few minutes.

Step 3
Stir in the milk, beaten egg and sugar.

Step 4
Then gradually stir in the flour; you want a thick, smooth batter.

Step 5
Wipe the frying pan and heat a little of the remaining butter and a splash of oil.

Step 6
When foaming, add scant dessertspoons of the batter, spacing them well apart.

Step 7
Cook for about two minutes, or until bubbles appear on the surface.

Step 8
Flip over and cook for two minutes more – don’t flatten your drop scones, you want to keep all of the fluffy centre.

Step 9
Keep the finished scones warm while you cook the remaining ones in the rest of the butter and oil.

Step 10
Serve three drop scones per person drizzled with melted chocolate and topped with a dollop of whipped cream.