Roast parsnip + rosemary scones
Use up leftover roast root vegetables in these easy to make scones. Serve alongside leftover cheese board cheeses and chutney.
- Duration
- Under 30 mins
- Makes
- 12
Ingredients
- 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. Cut 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. Serve them warm with sharp cheddar cheese and Christmas chutney.
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