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The plan for today was to be writing about how I’d got my garlic planted, and for once was ahead of the autumn garden chores.  But overnight rain just about every night this week, along with some during the day too, has left the ground so soggy that the garlic is going to have to wait until things dry out a bit.

A new plan – some baking.  Next week the school gardening club has it’s last meeting this season.  On the last meeting of the year we finish tidying up the garden for winter and then sit down to enjoy some soup and cake made with ingredients we’ve grown.  In the past there’s been potato and leek soup, pumpkin soup and a very good carrot cake.  This year I want to try some scones with parsnip in them, sweet or savoury – haven’t decided which yet, maybe I should let them try both.

So, as I squelched up the garden after feeding the hens this morning, I pulled up the first of the parsnips and headed back to the kitchen.  If this one’s anything to go by, the parsnips I’ve grown aren’t going to be winning any prizes for good looks, just hope it tastes better than it looks.

At a local food festival earlier this year my son picked up some recipe cards with ideas for using up leftovers and reducing food waste.  One card has a recipe for spicy parsnip scones – a way to use up sour milk.  I’ve used this recipe, with a few changes (I didn’t have any sour milk for one thing) to make a batch of savoury scones.  The smoked paprika gives them a lovely flavour.  I had a scone for lunch with a bowl of carrot and ginger soup left over from last night – very good!

I’m adding these scones to Ren Behan’s Simple and in Season blog challenge, which is being hosted this month by Nazima and Pierre at Franglais Kitchen.  If you’re looking for seasonal inspiration there’s plenty to be had over at their blog.

And next week I’ll need to try making some sweet parsnip scones – any ideas for flavourings?

Parsnip & paprika scones

250g plain flour

2 tsp baking powder

75g unsalted butter

100g peeled parsnips, grated

50g cheddar, grated

½ tsp smoked paprika

sea salt and freshly ground black pepper

1 free range egg

100ml milk

Preheat the oven to 190oC, 375F, gas5.

Sift the flour and baking powder into a mixing bowl.  Add the butter and rub it into the flour until the mixture resembles fine breadcrumbs.  Add the grated parsnip, cheese, paprika and some salt and pepper to taste.  Give everything a good stir to mix thoroughly.  Stir the egg and milk through the mixture to form a soft dough.

Turn the dough out onto a floured board and roll out until it’s about 1 ½ cm thick.  Cut out rounds from the dough and put them on a greased baking sheet.  Bake the scones for15-20 minutes, until they are starting to brown on the top.

Cool for a few minutes on a wire rack.  Then cut one in half, spread with some good salty butter and enjoy!