Parsnip and honey scones

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.