Brown Butter Parsnip and Stilton Scones with Pickled Onion Relish

Ingredients

• plain flour250 g
• baking powder2 tsp
• salt1/2 tsp
• butter70 g
• parsnip, finely grated120 g
• Stilton or other blue cheese, crumbled80 g
• milk120 ml
• egg1
• black pepper1/2 tsp
• pickle or chutney-style onion relish4 tbsp

Method

1. 1Heat the oven to 220°C and line a tray with baking paper.
2. 2Cook the butter in a small pan until it smells nutty and turns pale golden, then cool for a few minutes.
3. 3Mix the flour, baking powder, salt, and pepper. Rub in the browned butter, then stir in the grated parsnip and cheese.
4. 4Beat the milk and egg together, then add just enough to form a soft dough.
5. 5Pat the dough to about 2 cm thick and cut into rounds or squares. Place on the tray and bake for 12-15 minutes until risen and golden.
6. 6Cool slightly, split open, and serve with onion relish while still warm.

Tips

• Do not overmix; a light hand keeps the scones tender.
• If the dough seems dry, add a splash more milk because parsnip moisture can vary.
• They are best eaten fresh, but can be reheated for a few minutes in a hot oven.

Nutrition