1. 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.
2. 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.
3. 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!