Instruction
- Refrigerate after opening.
- Remove cap before microwaving. Refrigerate after opening.Beet, Feta & Walnut SconesMakes 8 servings.•1 jar (15.5 oz.) Aunt Nellie's® Harvard Beets• 2 cups all-purpose flour•1 Tbsp baking powder• 1/2 tsp salt• 1/4 tsp ground black pepper• 1/2 cup milk• 1/3 cup olive oil• 1 egg, beaten• 1/4 cup thinly sliced green onion• 1 Tbsp chopped fresh rosemary• 2/3 cup crumbled feta cheese• 1/2 cup chopped toasted walnuts• 1/2 cup chopped toasted walnutsPreheat oven to 400degF.Drain beets well. Chop coarsely and set aside on paper towels.Whisk together flour, baking powder, salt and pepper in large bowl.Combine milk, oil and egg in small bowl; whisk. Stir in onion and rosemary. Add milk mixture to flour mixture. Gently stir in feta and walnuts, then add beets and stir gently.Transfer dough to lightly floured surface. Knead dough to form smooth, rounded ball. Press lightly into 9-inch round on ungreased baking sheet. Cut into 8 triangles; do not separate.Bake 20 minutes or until light golden brown.
UPC: 0044300054620
Beets, Water, High Fructose Corn Syrup, Vinegar, Modified Corn Starch, Salt.
