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Parsnip & Gruyere scones with honey butter

Parsnip & Gruyere scones with honey butter Recipe

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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.
Keyword biscuits, blue cheese, British, savoury, scones