Roast parsnip and rosemary scones

Leftover roast root veg make these simple scones deliciously savoury.

Makes 12 scones

240g roasted parsnips
70ml milk (plus 1 tbsp to bake the scones)
1 egg
350g plain flour
2 teaspoons baking powder
3 sprigs rosemary, leaves picked and very finely chopped
1 teaspoon sea salt
½ teaspoon black pepper
70g butter, cold and cubed
70g parmesan, grated

Heat the oven to 200C fan/ gas 7

Start by using a food processor or stick blender to blitz the parsnips with the milk into a smooth paste, add in the egg and mix again.

In a large bowl combine the flour, baking powder, rosemary and seasoning. Add the butter and use your hands to combine. Add the parsnip mixture and most of the parmesan, reserving some to top the scones with. The mixture should be coming together as a dough. Add a dash more milk or a sprinkle more flour is not. Tip the dough out onto a flour surface and roll to 4cm thick. Cute the dough into 12 squares, arrange on a lined baking tray. Brush each with the reserved milk and top with the remaining cheese. Bake for 20 minutes until puffed up and golden on top. Best eaten still warm with sharp cheddar cheese and  chutney.

IMAGE: Elly Kemp