Savory Parsnip Scones (Parsnip Recipe)
Savory parsnip scones are delightfully unique, and pair incredibly well with many soups. If you need a parsnip recipe, don’t let this one pass you by: they are truly delicious!
Remember my Aunt Virginia who gave me her recipe for homemade Bounty/Mounds bars, as well as stuffed mushrooms and her pineapple and cream Digestives?
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Well, last year, she excitedly told me about the parsnip scones she had made, and how much she loved them, and implored me to make them, too. It was early summer in Los Angeles at the time, and although I had wanted to try them, it was not my favorite time to bake in super hot weather.
Each subsequent time I spoke to her, she asked if I’d made them. I confessed that I hadn’t yet tried them, telling her I hadn’t been to the store, plus it was really hot and I wasn’t doing much baking. However, Aunt Virginia didn’t give up: she kept asking, until one day, I bought parsnips and turned on my oven.
Well, butter my buns and call me a biscuit (even though these are scones)! Aunt Virginia was not exaggerating: these scones are absolutely fabulous! I’ve lost count of how many times I’ve made them since then! If you are in the US, you may not be very familiar with parsnips, so let me explain.
What are Parsnips?
Parsnips are a winter root vegetable that look similar to a carrot, but is cream colored. I will update with a photo next time I have fresh parsnips, but in the meantime, you can see one in the photo with the bowl of soup at the bottom of this post and here on Melissa’s Produce’s website.
What do Parsnips Taste Like?
Parsnips are both sweet and peppery; they have a little “kick” to them, for lack of a better term. I love them any way they are cooked–roasted are particularly good, but my favorite is now in savory parsnip scones.
Are Parsnips Good for you?
Parsnips are very healthy! They are packed with vitamins and minerals, have antioxidant properties, are full of fiber and have many other health benefits! –Healthline.
So back to the parsnip scones: don’t be like me–make these asap! They are absolutely wonderful with a piping hot bowl of soup. I just made a double batch and froze most of them so I can pop them in the oven whenever I want some hot parsnip scones to go with my soup! Just make these sooner than later. See my freezing directions below.
You may have already seen or made my afternoon tea scones!
Tips for Best Scones
- (My) GOLDEN RULE OF COOKING-Use QUALITY ingredients!
- Use real butter, no substitutes
- Buttermilk helps the scones to rise more than plain milk (no buttermilk? use milk + lemon juice)
- Do not overwork the dough, or the scones won’t be light
- Use very sharp cutters to cut out the scones, this also helps them to rise
- Place them relatively close together on the tray as they will rise more than if they are far apart
Savory Parsnip Scones (Parsnip Recipe)
Recipe by Christina Conte Makes 8 medium scones
FULL PRINTABLE RECIPE BELOW
Heat oven to 400ºF (205ºC)
Make the Dough
In a bowl, place the flour and salt. Mix lightly to combine.
In a measuring jug, put the buttermilk (including the 1 Tbsp.) Beat the egg in a small bowl, then pour into the buttermilk. Stir to combine.
Place the butter in the center of the dry ingredients and cut with a knife or pastry cutter into about 16 pieces. Next, take another knife, or pastry blender and cut/mix the butter into the flour until resembles coarse crumbs, finishing off the pastry using your hands once the pieces have become quite small.
Make a well in the center of the dry ingredients and pour in the egg and buttermilk, (reserving one tablespoon of liquid in the jug).
Mix gently with a wooden spoon until a dough begins to form, just about 10 seconds.
Add the grated parsnip and gently mix in evenly.
Place dough onto a clean, well-floured surface. Form into a ball, then pat out to approximately 3/4″ in thickness. Do not knead the dough or it will make the scones tough. With sharp cutters, cut out scones.
Gently knead scraps together and repeat until dough is finished, (make a “runt” with the remaining little bit of dough). Place all the savory scones on a silicone baking mat or parchment lined baking tray.
Using a pastry brush, brush the tops of the scones with the remaining egg/buttermilk mixture.
Bake the Savory Parsnip Scones
Place in middle of preheated oven for about 9 minutes, then turn tray 180º and continue to bake for another 9 minutes or until scones look golden brown on top
Serve the Savory Scones.
Here comes the best part! While they are still warm, tear them apart across the middle (see my scone skills? I did this left-handed, with one hand)!
Slather with really good butter! I really love New Zealand Lewis Road Creamery butters, they are simply so full of flavor (better than Kerrygold)! See if your Whole Foods carries them.
The flavor of the parsnips really come through in these savory scones, and they truly are phenomenal with a bowl of soup ( I made leek and potato, only blended half of it and added some wild rice, it was delicious).
How to Freeze Parsnip Scones
I love to make a double batch of these and bake half, then freeze the other half (unbaked.) It’s very easy if you place them on a well-floured tray and put them in the freezer, uncovered. Leave them for about two hours, or until frozen, then remove them from the tray and place in a freezer bag. Place the bag in the freezer.
This way you can bake one, two or as many as you want, whenever you want warm, freshly parsnip scones, with no mess to clean up! Alternatively, you can also do the same after baking and just warm before serving. For another savory scone recipe, check out my friend, Jill’s, cheese scone recipe! I made them with my quick tomato and turmeric soup.
Savory Parsnip Scones (Parsnip Recipe)
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup unsalted butter (cold)
- 1 cup parsnip (grated/shredded)
- 1 egg
- 9 Tbsp buttermilk
Instructions
- Heat oven to 400ºF (205ºC)
- In a bowl, place the flour, baking powder, and salt. Mix lightly to combine.
- Put the buttermilk in a measuring jug. Beat the egg in a small bowl, then pour into the buttermilk. Stir to combine.
- Place the butter in the center of the dry ingredients and cut with a knife into about 16 pieces. Next, take another knife, or pastry blender and cut/mix the butter into the flour until resembles coarse crumbs, finishing off the pastry using your hands once the pieces have become quite small.
- Make a well in the center of the dry ingredients and pour in the egg and buttermilk, (reserving one tablespoon of liquid in the jug).
- Mix gently with a wooden spoon until a dough begins to form, just about 10 seconds. Add the grated parsnip and gently mix in evenly.
- Place dough onto a clean, well-floured surface. Form into a ball, then pat out to approximately ¾″ (1.9 cm) in thickness. Do not knead the dough or it will make the scones tough. With sharp cutters, cut out scones and place on silicone baking mat or parchment lined baking tray. Gently knead scraps together and repeat until dough is finished, (make a “runt” with the remaining little bit of dough).
- Using a pastry brush, brush the tops of the scones with the remaining egg/buttermilk mixture.
- Place in middle of preheated oven for about 9 minutes, then turn tray 180º and continue to bake for another 9 minutes or until scones look golden brown on top
Notes
Nutrition
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Thanks !!!. Loved the post.
This is my second review for these delicious scones. I’ve made them four times now, tweaking slightly each time, and they’ve all been excellent. The recipe is very versatile and adaptable. The last batch was the favorite. I used a combination of all-purpose and cake flour and the crumb was more tender. I also added 1 tbsp sugar, which didn’t add sweetness but seemed to enhance the flavor. In addition to the cardamom, nutmeg and orange zest that I’d added previously, I added a pinch of black pepper, dry mustard and mustard seeds. Coarsely chopped toasted raw almonds added some crunch, and sprinkling the tops with a za’atar mix added interest to the crust. These scones make a great slider size sandwich. We liked them filled with thinly sliced apples and brie. The variations and possibilities are endless. This recipe is definitely a keeper!
Thanks so much, Sadie! So glad you’ve been able to enjoy the recipe so much! Would love it if you could also click the 5 stars above the PRINT button (this is actually the comment section and not considered a review by Google).
I’ve made these biscuits twice and they were great both times. We found the first batch a bit bland so I added nutmeg, cardamom and orange zest to the second batch and although the seasonings weren’t identifiable, they had more flavor. I served them with honey butter. Delicious!
I love that you made the recipe as written the first time then added your own twist! That’s exactly what I recommend so you know what you’re working with! Thanks, Sadie! Good way to enjoy parsnips! :)
Made these scones today, and they really are delicious! They turned out lovely and light, with a subtle hint of parsnip. I agree that they are yummy with soup! Just one small admin detail – in the Instructions under No. 1 – you need to add “baking powder”.😊
Oh thank you so much for catching that, Marian! I’ve fixed it! So happy you enjoyed them, thanks so much! :)