Parsnip & Parmigiano Reggiano scones

Name: Parsnip & Parmigiano Reggiano scones
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 15 servings
Ingredients: 320 grams self-raising flour; 1 tsp baking powder; 1 tsp sage; 75 grams salted butter; 1 parsnip; 30 grams parmesan cheese; 0.5 tbsp wholegrain mustard; 150 mls milk; 1 eggs

Prep: 15 minsCook: 12 mins

Prep

15 mins

Cook

12 mins

Servings

Difficulty

Medium

VegetarianNut-Free

(0)

These savory scones came about when I had a parsnip sitting in my vegetable drawer and wanted something quicker than bread to go with dinner. The beauty of this recipe is that it comes together in just 27 minutes from start to table, making it perfect for weeknight entertaining. Parsnips are wonderfully sweet and earthy when roasted or baked, plus they're packed with fiber and vitamin C to keep you feeling satisfied. Combined with nutty Parmigiano Reggiano and a whisper of sage, these scones strike that ideal balance between comfort food and something a bit special. Best of all, the ingredients are simple and likely already in your kitchen.

Ella x

Ingredients

Servings:

320 gramsself-raising flour(plus extra for rolling)
1 tspbaking powder
1 tspsage
75 gramssalted butter(chilled and cubed, plus extra for spreading)
1parsnip(peeled and coarsely grated)
30 gramsparmesan cheese( Parmigiano Reggiano, finely grated)
½ tbspwholegrain mustard
150 mlsmilk
1eggs(British Blacktail Free Range Medium Egg, beaten, to glaze)

Detail level

Instructions

1
Preheat the oven to 220°C, gas mark 7 and line a baking sheet with baking parchment. Put the flour, baking powder and dried sage in a large bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles fine breadcrumbs. Add the parsnip and 25g Parmigiano Reggiano.
2
Mix the mustard into the milk, then add to the dry mixture, using a round-bladed knife to combine everything well.
3
Tip the dough onto a lightly floured surface and bring together, then roll out to about 2.5cm thick. Use a 5cm cutter to cut out 15 scones, gathering any scraps and rolling out again as needed. Put the scones on the baking sheet, then brush the tops with beaten egg and scatter over the remaining Parmigiano Reggiano.
4
Bake for 12-15 minutes until risen and golden, then transfer to a wire rack. Serve warm with extra butter to spread.

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