Parsnip and sage scones with Stilton butter

Preheat the oven to 200°C/gas mark 6

Whisk together the sage, flour, baking powder, sugar and salt. Add the butter, rubbing it in with your fingertips until the mixture resembles fine breadcrumbs

Add the grated parsnips and stir them into the flour and butter mixture

Add the egg and milk and stir again until just combined. Overworking the mixture will prevent the scones from rising as much, so stop mixing as soon as you have a shaggy dough. Add a little more flour if the dough is too wet to handle

Tip the dough onto a floured surface and gently roll or pat it out until it is around 2.5cm thick

Use a 5cm round cutter to cut out the scones, taking care not to twist the cutter as you push down. Instead, try to push the cutter straight down - this will help the scones rise better

Bake the scones for 12-15 minutes or until risen and golden. Remove them from the oven and transfer to a wire rack to cool

Make the Stilton butter by mashing together the Stilton and butter until well combined

Serve the scones with generous amounts of Stilton butter on top