These savoury scones are quick to make and delicious served straight from the oven, spread with butter
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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.
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.
Typical values per item when made using specific products in recipe
Energy | 586kJ/ 140kcals |
|---|---|
Fat | 6g |
Saturated Fat | 3.9g |
Carbohydrates | 17g |
Sugars | 1.3g |
Fibre | 1g |
Protein | 4g |
Salt | 0.5g |
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