The recipe for parsnip and orange scones by Benjamina Ebuehi
Every scone lover needs a good basic recipe. Once you have that, it's easy to switch up flavors and experiment with different spices, fruits, flours, and…veggies. Yes, you read that right. In an effort to find ways to use my vegetable box parsnips in something other than a Sunday roast, I've found they work wonderfully in scones, bringing an earthy nuttiness to liven up the classic recipe.
Parsnip and Orange SconesThese are great with just butter and honey, but my neighbor recently gave me jam made with fruit from his vegetable garden, so, of course, clotted cream also had to make an appearance.
Preparation 20 minCooking 25 minServing 8
450g plain flour80g caster sugar½ tsp ground gingerZest of 1 orange1 tbsp baking powder¼ tsp salt200g cold unsalted butter, diced220g grated parsnips 130ml milk, plus a extra for brushing with Demerara sugar, for garnish
Preheat oven to 200C (180C fan)/390F/ gas 6, and line a baking sheet with parchment paper parchment.
Combine the flour, sugar, ginger, orange zest, baking powder and salt in a large bowl, then add the butter and, fingertips, rub Stir it into the dry mixture until everything looks like fine breadcrumbs. Stir in the grated parsnips.
Create a well in the center and pour in the milk. Quickly mix the dough, then turn it out onto a lightly floured surface. Quickly knead the dough, bring it together and shape it into a thick, round disc.
Cut the disc into eight triangular wedges. Put them on the baking sheet, brush them with a little milk and sprinkle them with demerara sugar. Bake for 20-25 minutes, until well puffed and golden.
Let cool, then serve with clotted cream and jam , or simply butter and honey.
Every scone lover needs a good basic recipe. Once you have that, it's easy to switch up flavors and experiment with different spices, fruits, flours, and…veggies. Yes, you read that right. In an effort to find ways to use my vegetable box parsnips in something other than a Sunday roast, I've found they work wonderfully in scones, bringing an earthy nuttiness to liven up the classic recipe.
Parsnip and Orange SconesThese are great with just butter and honey, but my neighbor recently gave me jam made with fruit from his vegetable garden, so, of course, clotted cream also had to make an appearance.
Preparation 20 minCooking 25 minServing 8
450g plain flour80g caster sugar½ tsp ground gingerZest of 1 orange1 tbsp baking powder¼ tsp salt200g cold unsalted butter, diced220g grated parsnips 130ml milk, plus a extra for brushing with Demerara sugar, for garnish
Preheat oven to 200C (180C fan)/390F/ gas 6, and line a baking sheet with parchment paper parchment.
Combine the flour, sugar, ginger, orange zest, baking powder and salt in a large bowl, then add the butter and, fingertips, rub Stir it into the dry mixture until everything looks like fine breadcrumbs. Stir in the grated parsnips.
Create a well in the center and pour in the milk. Quickly mix the dough, then turn it out onto a lightly floured surface. Quickly knead the dough, bring it together and shape it into a thick, round disc.
Cut the disc into eight triangular wedges. Put them on the baking sheet, brush them with a little milk and sprinkle them with demerara sugar. Bake for 20-25 minutes, until well puffed and golden.
Let cool, then serve with clotted cream and jam , or simply butter and honey.
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