Parsnip and sage scones with Stilton butter
Parsnips have a natural, gentle sweetness which works well in baked goods like these scones. We’ve combined the parsnips with sage for a festive spin, but you could also use other herbs such as thyme, chives or parsley. They are delicious served warm, piled with Stilton butter, and will keep well for a few days in a tightly sealed container.
Ingredients
Parsnip scones
- 450g of Doves Farm Organic Self Raising White Flour
- 1 tbsp of Doves Farm Baking Powder
- 25g of caster sugar
- 1/2 tsp salt
- 150g of unsalted butter , softened
- 200g of parsnip , peeled and coarsely grated
- 1 egg
- 250ml of milk
- 2 tbsp of sage , fresh, finely chopped
Stilton butter
Method
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
- 2 tbsp of sage , fresh, finely chopped
- 450g of self-raising flour
- 1 tbsp of baking powder
- 25g of caster sugar
- 1/2 tsp salt
- 150g of unsalted butter , softened
Add the grated parsnips and stir them into the flour and butter mixture
- 200g of parsnip , peeled and coarsely grated
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
- 1 egg
- 250ml of milk
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
Serve the scones with generous amounts of Stilton butter on top
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Parsnip and sage scones with Stilton butter
