This recipe uses up the leftover mashed parsnip and was inspired by Greg Wallace’s recipe for vegetable scones on the tv programme Eat Well for Less. Any leftover vegetables can be used or if you have veg in the fridge that needs using up, cook and whip up a batch of scones as they can be frozen. It just goes to show what you can do with leftover vegetables!
375g buckwheat flour plus extra for dusting
4tsp baking powder
500g cooked mashed parsnip
Grated cheese (optional)
Preheat the oven to 220C/200 fan/gas 7.
Prepare a baking sheet – either lightly butter a baking tray or line a tray with baking parchment.
In a bowl mix together the flour and baking powder. Add the mashed parsnip and mix thoroughly. Gradually add the milk and blend to form a dough.
Lightly flour a surface and roll out the dough until it is approximately 2cm thick. Using a scone cutter cut out the scones.
Place the scones on the prepared baking tray and top with grated cheese or brush with milk or beaten egg.
Place in the oven and bake for approximately 15 minutes.
Plain flour can be used instead of buckwheat flour.
Delicious served warm out the oven sliced and topped with butter.
Serve with soup or cooked sliced ham with pickles.