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Parsnip & gruyère scone wreath with honey butter

Parsnip & gruyère scone wreath with honey butter

By Charlotte Rivera
25’ Prep time
25’ Cook time
50’ Total time
222 Calories
1 Serving

Summary

This whimsical scone wreath by ravinder bhogal makes a perfect party centrepiece. it’s a smart way to use up christmas leftovers, too.
Charlotte Rivera 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Line a baking tray with baking parchment. In a large bowl, use a fork to whisk together the flour, baking powder, mustard powder, chopped sage and salt. Use your fingers to rub in the butter until the mixture resembles fine breadcrumbs. Fold in the parsnips and 175g of the cheese, then gently stir in the egg and milk until the mixture is just combined (don’t overwork the mixture, but feel free to add a little more flour if it feels too wet to handle).
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Step 2

Flour a work surface and roll out the dough to a 3cm thickness, then stamp out the scones using a 4cm cutter. Arrange the scones in a large circle on the lined baking tray, making sure they overlap slightly. Brush the surface of the scones with the remaining milk, sprinkle over the remaining 25g cheese and bake for 20-25 minutes until golden brown and well risen. Cool on the tray for 10 minutes, then transfer to a cooling rack to cool further.
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Step 3

Meanwhile, make the honey butter: in a bowl, use a spoon to mix the butter with the honey. Sprinkle over the salt, then mix again. Cut out a rectangle of baking parchment and spoon the butter into the centre of it; form into a neat 8cm-long log. Tightly wrap it up and roll until smooth, then secure with a knot at each end; chill. The scones are best served while still warm, with slices of the honey butter.

Ingredient

  • Unsalted butter
    Unsalted butter
    90 grams
  • Self-raising flour
    Self-raising flour
    325 grams
  • Fine salt
    Fine salt
    0.5 tsp
  • Baking powder
    Baking powder
    1 tsp
  • Whole milk
    Whole milk
    150 mls
  • Waitrose british blacktail free range eggs large
    Waitrose british blacktail free range eggs large
    1
  • Gruyere cheese
    Gruyere cheese
    200 grams
  • Clear honey
    Clear honey
    3 tbsp
  • Mustard powder
    Mustard powder
    1 tsp
  • Sage leaves
    Sage leaves
    8
  • Duchy organic parsnips
    Duchy organic parsnips
    150 grams
  • Sea salt flakes
    Sea salt flakes
    0.25 tsp
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