Savory Parsnip Scones (Parsnip Recipe)
Savory scones made with parsnip that are perfect with soups!
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
-Use quality ingredients for the best outcome
Nutrition
Serving: 1 scone | Calories: 214kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 281mg | Potassium: 130mg | Fiber: 2g | Sugar: 2g | Vitamin A: 299IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg
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