Savory Parsnip and Cheddar Scones

Ingredients

All-purpose flour

2 cups

Baking powder

2 tablespoons

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Unsalted butter

1/2 cup, cold and cubed

Milk

3/4 cup

Egg

1, beaten (for egg wash)

Cheddar cheese

1 cup, shredded

Parsnips

1 cup, grated (about 2 medium parsnips)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the grated parsnips, shredded cheddar cheese, all-purpose flour, baking powder, salt, and black pepper. Stir until evenly mixed.
3. Add the cold, cubed butter to the dry mixture. Using your fingers or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs with small pea-sized pieces.
4. Make a well in the center of the mixture and pour in the milk. Gently stir until just combined; avoid overmixing to keep the scones light and fluffy.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1-inch thick.
6. Use a round biscuit cutter to cut out individual scones and place them on the prepared baking sheet.
7. Brush the tops of the scones with the beaten egg to achieve a beautiful golden finish.
8. Bake for 20-25 minutes, or until the scones are golden brown and cooked through. Keep an eye on them to prevent overbaking.
9. Allow the scones to cool slightly on the baking sheet before serving. Enjoy them warm or at room temperature!