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Parsnip and Gruyere Scone Wreath

A delightful scone wreath combining the earthy sweetness of parsnips and the creamy, nutty flavor of Gruyere cheese, enhanced with honey butter.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Brunch, Snack
Cuisine: British
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Scone Dough
  • 325 g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 tsp mustard powder
  • 8 leaves sage leaves, finely chopped, plus extra to serve
  • 0.5 tsp fine salt
  • 90 g unsalted butter, softened
  • 150 g Duchy Organic Parsnips, peeled and coarsely grated
  • 200 g Gruyere, grated
  • 1 large egg, beaten
  • 150 ml whole milk, plus extra for brushing
For the Honey Butter
  • 115 g unsalted butter, softened For honey butter
  • 3 tbsp clear honey
  • 0.25 tsp sea salt flakes

Method
 

Preparation
  1. Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
  2. In a large bowl, mix the self-raising flour, baking powder, mustard powder, and fine salt.
  3. Cut in the softened unsalted butter until the mixture resembles coarse crumbs.
  4. Stir in the grated parsnips, Gruyere cheese, chopped sage, and beaten egg.
  5. Gradually add the milk, mixing until a dough forms.
  6. Turn the dough onto a floured surface and knead gently.
  7. Roll the dough into a wreath shape and place it on the prepared baking sheet.
  8. Brush the top with extra milk.
Baking
  1. Bake for 25 minutes or until golden brown.
Honey Butter Preparation
  1. Combine the softened butter, honey, and sea salt flakes in a bowl and mix until smooth.
Serving
  1. Serve the scone wreath warm with honey butter and extra sage leaves to garnish.

Notes

If storing leftovers, allow to cool completely and wrap tightly for storage.