Parsnip & Parmigiano Reggiano scones

Name: Parsnip & Parmigiano Reggiano scones
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 15
Ingredients: 320 g self-raising flour, plus extra for rolling; 1 tsp baking powder; 1 tsp Cooks’ Ingredients Dried Sage; 75 g Président Slightly Salted Butter, chilled and cubed, plus extra for spreading; 1 large parsnip, peeled and coarsely grated; 30 g Parmigiano Reggiano, finely grated; ½ tbsp wholegrain mustard; 150 ml Essential British Free Range Semi-Skimmed Milk; 1 British Blacktail Free Range Medium Egg, beaten, to glaze

These savoury scones are quick to make and delicious served straight from the oven, spread with butter

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Makes15
CourseSnack
Prepare15 mins
Cook12 mins
Total time27 mins
Pluscooling

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320g self-raising flour, plus extra for rolling
1 tsp baking powder
1 tsp Cooks’ Ingredients Dried Sage
75g Président Slightly Salted Butter, chilled and cubed, plus extra for spreading
1 large parsnip, peeled and coarsely grated
30g Parmigiano Reggiano, finely grated
½ tbsp wholegrain mustard
150ml Essential British Free Range Semi-Skimmed Milk
1 British Blacktail Free Range Medium Egg, beaten, to glaze

Preheat the oven to 220°C, gas mark 7 and line a baking sheet with baking parchment. Put the flour, baking powder and dried sage in a large bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles fine breadcrumbs. Add the parsnip and 25g Parmigiano Reggiano.
Mix the mustard into the milk, then add to the dry mixture, using a round-bladed knife to combine everything well.
Tip the dough onto a lightly floured surface and bring together, then roll out to about 2.5cm thick. Use a 5cm cutter to cut out 15 scones, gathering any scraps and rolling out again as needed. Put the scones on the baking sheet, then brush the tops with beaten egg and scatter over the remaining Parmigiano Reggiano.
Bake for 12-15 minutes until risen and golden, then transfer to a wire rack. Serve warm with extra butter to spread.

Cook’s tip

For light, well-risen scones, take care not to overwork the dough – the harder you knead and roll, the less they’ll rise. Don’t twist the cutter, as this will also inhibit the rise.

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