Posting two recipes for scones containing parsnips within a few weeks of each other might be seen as mildly eccentric at best. A couple of weeks ago I was trying out a recipe using home grown parsnips to make scones to take along to the last meeting of our school gardening club. These savoury scones were good, but I thought a sweet version might be more popular with the children. There was some scepticism from others about how tasty a scone could be if it involved a non-standard ingredient like parsnip. Well let me tell you – pair that parsnip with a good local honey and you have the makings of a sweet and tasty treat.
Even the children liked these scones – even when they knew that there were parsnips in them! And the most sceptical of all, my good friend who organises the gardening club, was completely sold on them. She liked them so much that she has asked for the recipe – just in case she ever makes it onto the Great British Bake Off. So, if next year you see these tasty scones being made on prime time TV, just remember you saw them here first!
Parsnip & Honey Scones
200g parsnips, peeled and chopped
400g self raising flour
a pinch of salt
100g unsalted butter
a good grating of nutmeg
2 large eggs
3 tbsp runny honey
milk to bind if needed
to glaze –
1tbsp runny honey
1-2tbsp boiling water
Preheat the oven to 190oC, 375F, gas 5. Grease a large baking sheet or line with baking parchment.
Cook the parsnips in boiling water until they are tender. Drain, then cool with cold running water and drain thoroughly. Mash the parsnips until reasonably smooth.
Put the flour and salt into a mixing bowl. Add the butter and rub in until you have a mixture resembling breadcrumbs. Stir the mashed parsnips into the flour and butter mixture, then add the honey, eggs and enough milk to make a soft dough (I didn’t need any milk, but have some on hand just in case).
Bring the mixture together to make a ball of dough and turn out onto a floured surface. Pat or roll out to about 2.5cm (1″) thick. Cut out scones using a glass or cutter, place them on the prepared baking sheet and bake in the preheated oven for 10 minutes.
While the scones are baking, make the glaze by mixing the honey and boiling water thoroughly. After 10 minutes in the oven, take the scones out and brush each one with glaze. Return the scones to the oven for a further 10-12 minutes, until golden brown.