Benjamina Ebuehi’s recipe for parsnip and orange scones
Every scone-lover needs a good base recipe. Once you’ve got that, it’s easy to switch up the flavours and experiment with different spices, fruits, flours and … vegetables. Yes, you read that right. In an effort to find ways of using my veg box parsnips in something other than a Sunday roast, I found they work beautifully in scones, bringing an earthy nuttiness to enliven the classic recipe.
Parsnip and orange scones
These are great with just butter and honey, but my neighbour recently gave me some jam made with fruit from her allotment, so, of course, clotted cream also had to make an appearance.
Prep 20 minCook 25 minMakes 8
450g plain flour80g caster sugar½ tsp ground gingerZest of 1 orange1 tbsp baking powder¼ tsp salt200g cold unsalted butter, diced220g parsnips, grated130ml milk, plus extra for brushingDemerara sugar, to top
Heat the oven to 200C (180C fan)/390F/gas 6, and line an oven tray with baking paper.
Mix the flour, sugar, ginger, orange zest, baking powder and salt in a large bowl, then add the butter and, using your fingertips, rub it into the dry mixture until everything resembles fine breadcrumbs. Mix in the grated parsnips.
Make a well in the centre and pour in the milk. Give the dough a quick mix, then turn it out on to a lightly floured surface. Knead the dough quickly, bring it together and pat it into a thick, round disc.
Cut the disc into eight triangular wedges. Put them on the baking tray, brush the tops with a little milk and sprinkle them with demerara sugar. Bake for 20-25 minutes, until well risen and golden.
Leave to cool, then serve with some clotted cream and jam, or simply some butter and honey.