Grated parsnip keeps these savoury scones moist, while mature vegetarian cheddar and thyme give them a strong, savoury flavour.
Ingredients
- 1 medium, about 120g, peeled and grated Parsnip
- 300g, plus a little for shaping Plain flour
- 2 tsp Baking powder
- 75g, cubed Cold unsalted butter
- 100g, grated Vegetarian mature cheddar
- 1 tbsp Fresh thyme leaves
- 150ml, plus 1 tbsp for brushing Milk
- 1/2 tsp Fine salt
- 1/4 tsp Black pepper
Method
- Heat the oven to 220°C (200°C fan) and line a baking tray. Peel and coarsely grate the parsnip; squeeze it gently in a clean towel if it is particularly wet.
- Sift the flour, baking powder, salt and black pepper into a large bowl. Rub in the cold butter with fingertips until the mixture resembles coarse breadcrumbs, leaving a few pea-sized pieces for a light texture.
- Stir in the grated parsnip, grated vegetarian cheddar and thyme leaves, separating any clumps of parsnip so they are evenly distributed.
- Pour in most of the measured milk and mix with a table knife until the dough just comes together. Add the remainder only if dry crumbs remain; do not knead or the scones will be tough.
- Turn onto a lightly floured surface and pat to about 3cm thick. Cut eight scones with a 6cm cutter, pressing straight down without twisting. Gather and pat the scraps once to cut the last scone.
- Place on the tray with a little space between them and brush the tops with the extra tablespoon of milk. Bake for 14–17 minutes until well risen and golden, with a firm base.
- Cool on a rack for at least 10 minutes before serving warm, or let them cool completely before storing.
Allotment tip
Handle the dough as little as possible and grate the parsnip coarsely; fine wet shreds make the mixture heavy and harder to shape.