INTRODUCTION
Parsnip and Gruyere Scone Wreath with Honey Butter is a delightful treat that combines the earthy sweetness of parsnips with the creamy, nutty flavor of Gruyere cheese. This recipe creates a beautiful wreath that is perfect for any gathering, holiday, or even just a cozy family meal. The addition of honey butter gives it an extra touch of sweetness and richness, making each bite a delightful experience. It is a fun and simple recipe to try, especially for those who may not have baked scones before.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love this recipe for Parsnip and Gruyere Scone Wreath. First, it is straightforward and does not require extensive baking skills. You only need a few ingredients to create something that looks and tastes impressive. Second, the flavors are unique and comforting. The combination of parsnips and Gruyere cheese is a match made in heaven. The warmth from the scone paired with the sweet honey butter makes it an irresistible snack or side dish. Lastly, this scone wreath is visually appealing, making it a standout centerpiece on any table. It is perfect for sharing with friends and family.
HOW TO MAKE Parsnip and Gruyere Scone Wreath with Honey Butter
Making a Parsnip and Gruyere Scone Wreath is an enjoyable kitchen adventure. Here’s a breakdown of the steps to help you create this delicious dish with ease.
EQUIPMENT NEEDED
To make the Parsnip and Gruyere Scone Wreath, you will need a few basic kitchen tools:
- Large mixing bowl
- Baking sheet
- Parchment paper
- Rolling pin (optional)
- Knife for chopping
- Measuring cups and spoons
- Whisk or fork for mixing
- Serving dish for the finished wreath
Ingredients You’ll Need
- 325g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- 1 tsp mustard powder
- 8 sage leaves, finely chopped, plus extra to serve
- 0.5 tsp fine salt
- 90g unsalted butter, softened
- 150g Duchy Organic Parsnips, peeled and coarsely grated
- 200g Gruyere, grated
- 1 egg, beaten
- 150ml whole milk, plus extra for brushing
- 115g unsalted butter, softened for honey butter
- 3 tbsp clear honey
- 0.25 tsp sea salt flakes
STEP-BY-STEP INSTRUCTIONS
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Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper. This will prevent the scone wreath from sticking and make cleanup easier.
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In a large bowl, mix the self-raising flour, baking powder, mustard powder, and fine salt. This is the base for your scone dough, so make sure everything is well combined.
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Cut in the softened unsalted butter until the mixture resembles coarse crumbs. You can use your fingers, a fork, or a pastry cutter for this step. This will give your scones their light and flaky texture.
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Stir in the grated parsnips, Gruyere cheese, chopped sage, and beaten egg. The parsnips add moisture and a hint of sweetness while the Gruyere provides a rich flavor.
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Gradually add the milk, mixing until a dough forms. You might not use all the milk, so add it slowly until the dough comes together without being too wet.
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Turn the dough onto a floured surface and knead gently. Knead just enough to bring the dough together. Avoid overworking it, as this can make the scones tough.
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Roll the dough into a wreath shape and place it on the prepared baking sheet. You can make a large circle and cut out the middle to create the wreath shape.
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Brush the top with extra milk. This will give your scone wreath a beautiful color as it bakes.
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Bake for 25 minutes or until golden brown. Keep an eye on it as oven times can vary. The wreath should look puffed and lightly browned.
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For the honey butter, combine the softened butter, honey, and sea salt flakes in a bowl and mix until smooth. This sweet addition enhances the flavor of the scone wreath.
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Serve the scone wreath warm with honey butter and extra sage leaves to garnish. The warmth of the wreath combined with the sweet butter is simply heavenly.
HOW TO SERVE Parsnip and Gruyere Scone Wreath with Honey Butter
Serving your Parsnip and Gruyere Scone Wreath is part of the fun! This dish is best enjoyed warm, making it a perfect addition to breakfast, brunch, or a light lunch. You can present it beautifully on a serving platter, garnished with fresh sage leaves to enhance its visual appeal. Cut it into sections for easy serving. The honey butter should be placed in a small dish alongside the scone wreath for dipping or spreading. It also pairs wonderfully with a cup of tea or coffee, making it an excellent choice for afternoon snacks.
STORAGE & FREEZING : Parsnip and Gruyere Scone Wreath
If you have leftovers, storing your scone wreath is simple. Allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. It can be stored in the fridge and will stay fresh for about 2-3 days. For longer storage, you can freeze it. Wrap the cooled wreath in plastic wrap and then in foil. It can last in the freezer for up to 2 months. When you’re ready to enjoy it again, thaw it in the fridge overnight and reheat in the oven for a few minutes to restore its flaky texture.
SERVING SUGGESTIONS
Aside from enjoying the scone wreath with honey butter, there are other delightful ways to serve it. Pair it with a fresh salad for a balanced meal or alongside a warm soup for a comforting dinner. You can also make it a part of a cheese and charcuterie board, where it can complement a variety of cheeses and meats. Adding some pickled vegetables or chutneys can also enhance the overall experience.
VARIATIONS
Getting creative with this recipe is easy! You can add other ingredients to the scone dough. For instance, some cooked bacon or ham could be added for a savory twist. If you prefer a different cheese, consider using sharp cheddar or feta for a unique flavor. Additionally, you can substitute other herbs like thyme or rosemary for a new taste profile. For those who enjoy spices, a dash of cayenne pepper or paprika could add an exciting kick.
FAQs
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Can I use other vegetables instead of parsnips?
Yes, you can use carrots or zucchini as alternatives. Make sure to adjust the moisture with zucchini as it can be wetter. -
What if I don’t have Gruyere cheese?
You can substitute it with any good melting cheese like cheddar, gouda, or mozzarella. -
Can I make the dough ahead of time?
You can prepare the dough and refrigerate it for up to a day before baking. Make sure to wrap it tightly before storing. -
How can I make this recipe gluten-free?
You can use a gluten-free self-raising flour blend in place of regular flour. Ensure that all other ingredients are also gluten-free. -
How do I know when the scone wreath is done baking?
The scone wreath should be golden brown on top and sound hollow when tapped on the bottom. A toothpick inserted in the center should come out clean.
MAKE-AHEAD TIPS FOR Parsnip and Gruyere Scone Wreath
If you want to save time on baking day, consider making the honey butter ahead of time. Just mix the butter, honey, and sea salt and store it in the fridge. It will be ready to spread on your warm scone wreath when it comes out of the oven. Additionally, if you’re hosting a gathering, prepare the dough earlier in the day and shape it. You can leave it in the fridge until you’re ready to bake. This allows the flavors to meld beautifully while saving you time. Enjoy making this beautiful and delicious Parsnip and Gruyere Scone Wreath with Honey Butter!
Parsnip and Gruyere Scone Wreath
Ingredients
Method
- Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
- In a large bowl, mix the self-raising flour, baking powder, mustard powder, and fine salt.
- Cut in the softened unsalted butter until the mixture resembles coarse crumbs.
- Stir in the grated parsnips, Gruyere cheese, chopped sage, and beaten egg.
- Gradually add the milk, mixing until a dough forms.
- Turn the dough onto a floured surface and knead gently.
- Roll the dough into a wreath shape and place it on the prepared baking sheet.
- Brush the top with extra milk.
- Bake for 25 minutes or until golden brown.
- Combine the softened butter, honey, and sea salt flakes in a bowl and mix until smooth.
- Serve the scone wreath warm with honey butter and extra sage leaves to garnish.