Savory Parsnip Scones (Parsnip Recipe)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
8
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Calories
214 kcal
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Course
Bread, Baked Goods
Savory Parsnip Scones (Parsnip Recipe)
Description
This recipe uses a classic scone preparation method where cold butter is cut into dry ingredients until coarse crumbs form, preserving a light texture. Grated parsnip is gently folded into a batter moistened with buttermilk and egg, contributing natural moisture and a mild vegetal note. Care is taken to avoid overmixing or kneading once combined to prevent tough scones.
The dough is shaped and cut into rounds or desired shapes, then baked at 400ºF to achieve a lightly browned exterior while maintaining softness inside. The parsnip’s moisture content helps produce tender baked scones that hold together well without being dense or dry.
These scones complement breakfast spreads or can be served alongside soups and salads. They offer a mildly sweet savory flavor profile characteristic of parsnip.
The recipe emphasizes the use of quality ingredients, especially for the flour and butter, to achieve the best texture and taste.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup butter cold, unsalted
- 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 cold, unsalted butter cut into the flour for tender texture.
- Handle the dough gently and avoid kneading to prevent tough scones.
- Choose quality ingredients such as fresh parsnips and good butter for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1 scone | |
| Calories | 214kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 281mg | 12% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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