Parsnip and honey scones - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Parsnip and honey scones By You Magazine - October 15, 2018 Parsnips taste even better when they’ve been exposed, while still in the ground, to the first frost. The frost changes the starches to sugar, giving the parsnip its unique flavour and sweetness. Make the most of them with these parsnip and honey scones. Shannon Robinson/SLR Photography MAKES 6 150g parsnips 140g unsalted butter (at room temperature) 30g caster sugar 70g runny honey 1 medium free-range egg 425g self-raising flour 1 tsp baking powder ½ tsp grated nutmeg 1 tbsp milk (any kind is fine) 1. Preheat the oven to 170°C/325°F/Gas Mark 3. Line a baking tray with baking parchment, you’ll also need a 7cm round cutter. 2. Peel and finely grate the parsnips. In a separate bowl, cream the butter and sugar together until light and fluffy. Now add the honey and egg, mixing well to ensure all the ingredients are nicely combined. Add the grated parsnip and mix in well. 3. Sift the flour, baking powder and ground nutmeg onto your parsnip mixture and mix in well. Keep mixing until it forms a soft dough. 4. Place the dough onto a lightly floured surface and flatten with the palm of your hand, to a depth of about 2cm. Now cut out your scones, reworking the dough when it’s full of holes, until it’s all used up. If the last bit’s too small to make a whole scone, create a fun shape and cook it as it is. 5. Place the scones onto the prepared baking tray, brush with milk to glaze, then place in the middle of the preheated oven to bake for 10-15 minutes, until the scones have a lovely golden brown colour. To check if the scones are cooked, tap one on its bottom. If it sounds hollow, it’s ready. If it doesn’t, bake for a few minutes more. 6. When they’re ready, take out of the oven and place on a cooling rack for 10 minutes, before taking out of the tin. They are delicious eaten warm, but also ideal for making in advance and can be frozen. Recipe extracted from Blackberry Cottage: Cakes with Secret Ingredients From Aubergine to Zucchini by Kate Saunders, RRP £24.99. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved