Parsnip in scones? Raw grated parsnip makes these chive-flecked scones astonishingly soft, gently sweet and long-lasting – perfect with cheese, or with jam and cream if sans chives.
Scones – the best of British
I do like a good scone. It’s a reasonably easy bake that makes a great breakfast, a nice snack and – not least by far – excellent afternoon tea. And there are more different varieties of scones that you might realise, in both the sweet and the savoury category.
It is a good bake because it’s never too sweet. It doesn’t shout ‘I’m a cake! I’m eight hundred calories!’ But if you pile it with jam and clotted cream in whichever order, it makes a hugely satisfying dessert.
Those with no sweet teeth on the other hand will appreciate savoury scones, cheesy with Cheddar, Stilton or feta, consumed for brunch or lunch, with chutney or relish and extra cheese on the side.
Vegetables in baking
I’ve found a few good scone recipes recently on Great British Chefs website and this is probably the most interesting one. Parsnip, raw and coarsely grated, is added to the dough resulting in a deliciously tender, fluffy scone that keeps amazingly well for days.
Parsnips? Aren’t carrots the only acceptable vegetables added to cakes and bakes? They by no means are the only ones, and people who believe vegetables only belong with the main course do miss out.
Parsnips, just like carrots, add sweetness. Beetroots add colour and an almost fudgy flavour. Courgette add moisture, sweet potatoes, squashes and pumpkin make vegan cakes taste rich, and potatoes added to bread dough make the loaf keep fresh for days.
So really there is nothing strange about this scone recipe and in fact I just might from now on replace half the liquid in all my scones with grated parsnips.
How to make parsnip scone dough
Exactly like any other type of scone dough: dry ingredients all go into a bowl and butter can be rubbed into them by hand or with a handheld or standing mixer.
The parsnip, peeled and grated on a coarse grater to get about a hundred grams of it, should be now stirred into the mix in the bowl.
And finally the milk is gradually poured in while gently mixing or stirring, until the dough starts to come together.
Don’t overmix it: better to turn it all out onto a work surface still with dry bits, and then you can gather it together gently and give in a knead or two to shape a ball.
The secret to light scones
As I claim above, scones are reasonably easy. That’s if you observe two key points.
The first is about cutting them. It’s best to pat the dough ball to a flatter round rather than roll it out with a rolling pin. The thing about fluffy scones is the less you handle the dough, the lighter they will be.
When cutting them with a pastry cutter, never twist it. You want the sides of a scone to be cut straight down and not sealed so they rise impressively in the oven. Twisting the cutter will seal the dough on the sides, thus holding down their oven spring.
Try to cut as many as you can from the original dough round: the rerolled offcuts will make scones less risen.
The second tip is to let them rest in the baking tray while the oven preheats. That also helps the rise, and a deeper baking tray keeps the moisture in.
Savoury, plain or sweet?
These scones are anything you want them to be. I specify chives in the ingredients but they, or any other herbs are optional. You can leave them out and your scones will be neutral in flavour.
And if you also add an extra spoonful of sugar to the dough, you can safely serve them for cream tea.
More scone recipes
Banana scones made from just one overripe banana make excellent breakfast. Especially delightful toasted and buttered.
Soft scones with pineapple flavour. This recipe makes plain scones with a pineapple tang, because the dough is made with pineapple juice instead of milk. A surprisingly good result!
Best buttermilk scones - the sweet version, with raisins soaked in rum. These buttermilk scones are very light and easy to cut: from a dough round into triangles.
More baking with vegetables recipes
Carrot cake, simple and easy but unconventionally filled with apricot jam and decorated with chocolate ganache. Classic carrot cake with a zing!
Beetroot bread with grated raw beetroot, flavoured with caraway and studded with sunflower seeds and an occasional raisin. A proper loaf, good for slicing, toasting and sandwiches, with spectacular colour of the crumb and excellent, moist and chewy texture.
Savoury courgette bread recipe: it makes one of the best sandwich loaves. Courgette yeast bread with herbs is great for sandwiches, it slices beautifully and toasts better.