Emma Parsnip & Gruyere scones with honey butter
This once comes from Waitrose, These are savoury parsnip and gruyere scones which taste delicious slathered with honey butter, or dunk them in soup for a hearty and comforting winter meal. Parsnips are abound at this time of year, and here is a tasty way to serve them.
Parsnip & Gruyere scones with honey butter Recipe
Ingredients
325g self-raising flour, plus extra for dusting
1 tsp baking powder
1 tsp mustard powder
8 sage leaves, finely chopped, plus extra to serve
½ tsp fine salt
90g unsalted butter, softened
150g Parsnips, peeled and coarsely grated
200g Gruyère, grated
1 egg, beaten
150ml whole milk, plus extra for brushing
Honey butter
115g unsalted butter, softened
3 tbsp clear honey
¼ tsp sea salt flakes
Method
Preheat the oven to 200ºC, gas mark 6.
Mix together flour, baking powder, mustard powder, chopped sage and salt.
Use your fingers to rub in the butter until the mixture resembles fine breadcrumbs.
Fold in the parsnips and 175g of the cheese, and gently stir in the egg and milk until the mixture is just combined.
Flour a work surface and roll out the dough to a 3cm thickness.
Cut out the scones and arrange the in a large circle on the lined baking tray, making sure they overlap slightly.
Brush the surface of the scones with the remaining milk, sprinkle over the remaining 25g cheese and bake for 20-25 minutes until golden brown.
Cool on the tray for 10 minutes, then transfer to a cooling rack to cool further.
Mix the butter with the honey. Sprinkle over the salt, then mix again.
Place the mixture onto a rectangle of baking parchment .
Form into a neat 8cm-long log.
Tightly wrap it up and roll until smooth, then secure with a knot at each end. Place it into the fridge to chill.
The scones are best served while still warm, with slices of the honey butter.
Parsnip & Gruyere scones with honey butter Recipe
Ingredients
- 325 g self-raising flour plus extra for dusting
- 1 tsp baking powder
- 1 tsp mustard powder
- 8 sage leaves finely chopped, plus extra to serve
- ½ tsp fine salt
- 90 g unsalted butter softened
- 150 g Parsnips peeled and coarsely grated
- 200 g Gruyère grated
- 1 egg beaten
- 150 ml whole milk plus extra for brushing
- Honey butter
- 115 g unsalted butter softened
- 3 tbsp clear honey
- ¼ tsp sea salt flakes
Instructions
- Preheat the oven to 200ºC, gas mark 6.
- Mix together flour, baking powder, mustard powder, chopped sage and salt.
- Use your fingers to rub in the butter until the mixture resembles fine breadcrumbs.
- Fold in the parsnips and 175g of the cheese, and gently stir in the egg and milk until the mixture is just combined.
- Flour a work surface and roll out the dough to a 3cm thickness.
- Cut out the scones and arrange the in a large circle on the lined baking tray, making sure they overlap slightly.
- Brush the surface of the scones with the remaining milk, sprinkle over the remaining 25g cheese and bake for 20-25 minutes until golden brown.
- Cool on the tray for 10 minutes, then transfer to a cooling rack to cool further.
- Mix the butter with the honey. Sprinkle over the salt, then mix again.
- Place the mixture onto a rectangle of baking parchment .
- Form into a neat 8cm-long log.
- Tightly wrap it up and roll until smooth, then secure with a knot at each end. Place it into the fridge to chill.
- The scones are best served while still warm, with slices of the honey butter.
