You might have noticed that we get very creative with parsnips around here, they are plentiful in the CSA Share Boxes! You’ll find them in the recipe index in the form of soups, oven roasted, and in stews. Around the holidays we experimented with this rich Parsnip Cake with Buttermilk Glaze.
When I first started playing around with the idea of scones I was thinking more about sweets than savory, but then somehow cheddar popped into my head and here we are. These are flaky, just rich enough, and perfectly savory from the black pepper and sage. They were the perfect pairing to carrot soup, and can easily grace any brunch table.
Scones start off similar to pie crust-small chunks of butter are combined with flour until pebbly. You can use two knives or a dough blender. We like this to use a dough blender
Your box grater hopefully has two sides, when baking with root vegetables always shred them finely! For something like cheese, which will obviously melt, the coarser side is fine. I find that the little difference in texture makes a big difference in the final product, and if the parsnips are finely grated they will definitely be cooked through. Once everything is prepped this is similar to any baking recipe, combine dry ingredients, add wet, fold in additions.
Carefully knead this dough a few times and press into a long rectangle about an inch thick. I was surprised at how well the dough combined when gently kneaded. Cut the rectangle in half the tall way, then cut each smaller rectangle into thirds. Cut each third into two triangles, or you could use a biscuit cutter if that’s more your style! Best warm from the oven, but surprisingly good two days later.
Parsnip Cheddar Scones with Sage
1 1/2 cups finely grated parsnip
2 cups all purpose flour (or spelt four)
1 tablespoon Baking Powder
1/2 cup extra sharp white cheddar, grated
6 tablespoons cold butter
1 egg, lightly beaten
1/2 cup milk
2 tablespoons fresh sage, julienned
1/2 teaspoon each, salt + pepper
Preheat oven to 375°F
Cut butter into small chunks. Using a pastry cutter, two knives, or a food processor combine until flour is coarse and pebbly. Whisk in salt, pepper, and baking powder.
Mix in egg and milk.
Fold in parsnip and cheddar.
Gently knead dough. On a floured work surface knead a few times. Gently press into a long rectangle. Cut rectangle into two longer rectangles. Cut each long rectangle into thirds. Cut each third into two triangles.
Bake at 375F on a baking sheet lined with parchment for 25 minutes until edges are golden.
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