Take a delicious classic like a potato scone, add another tasty root vegetable and combine them to make an amazing parsnip scones recipe that makes a perfect snack or side dish with even more flavour than the original.
Now, I love a potato far more than the average person, so this is by no means a critique of the original potato scone, but I think the additional sweetness of the parsnips elevates this recipe a great deal.
This recipe only takes about 20 minutes to prep with a little shortcut if you have the right equipment, and they take 8 minutes to cook, so they’re a fairly quick side dish.
Nutritional Information
Each scone contains 117 calories, 3g of fibre and 2g of protein. One also contains 15% of the RDA of vitamins C and B6 and 10% of your daily B1, vitamin K and B5.
Ingredient Choices and Substitutions
I’ve gone for a savoury herb blend in this batch, you could simplify these a little and just use salt and pepper if you want a more neutral base flavour for whatever you want to serve these with.
The instructions say to fry in either oil or vegan butter. if you’re opting for butter, use a block butter like Naturli rather than a spreadable like Vitalite or Pure, the spreadable options have a melting point a little too low and you’ll end up using far more than necessary.
How to store, keep and reheat
As they only take a few minutes to fry, I’d recommend cooking them to the final point before frying and frying on demand if you don’t require the full recipe at once. Store in an airtight container and keep refrigerated and the partially prepared potato scones will keep for up to two days. However, you can reheat them if they’ve been fully prepared. Reheat in a frying pan with a little oil or vegan butter for just a minute or two on each side to lightly warm through again.
Parsnip Scones Recipe
Delicious root vegetable snack or side with rosemary, sage and thyme.
This recipe is gluten free, dairy free, soy free and nut free (depending on your choice of vegan butter).
Parsnip Scones Recipe
Ingredients
- 250 g potato about 1 medium peeled and chopped into chunks
- 250 g parsnips peeled and cubed
- 1 tbsp vegan butter plus extra for frying
- 125 g GF plain flour plus extra for dusting
- 1 tsp baking powder
- ½ tsp dried sage
- 1 tsp dried thyme
- ½ tsp dried rosemary
- vegetable oil/ vegan butter for frying
Instructions
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Bring a small pan of salted water to the boil and simmer the potatoes and parsnips for approximately 15 mins until tender. Drain and toss then leave for a couple of minutes to steam-dry. Return the vegetables to the pan and mash with the butter. Stir in the flour, baking powder, the herbs and spices and pinch of salt and black pepper. If you have a food processor with a dough function, you can skip the mashing and combining and add the par-boiled vegetables and the flour/ seasoning mix to the food processor and use one dough cycle. Please do not do this on a regular high/ low cycle if your food processor does not have a baking mode.
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This dough doesn’t require kneading, but sometimes working it in a light kneading motion for a minute or two helps work all of the flour in and bring it together if you’re struggling. You don’t need to do this if yours mixed well the first time. Tip the dough onto a lightly floured work surface and press into a circle about 1cm thick, then cut into eight wedges.
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Heat a splash of oil and/ or some vegan butter (use the butter if you want them extra crispy) in a non-stick skillet or frying pan over a medium heat, and fry one of the scones for 3-4 mins on each side until golden brown. Repeat with the remaining scones.
Serve and enjoy!
Until tomorrow,
Sophie
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