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Parsnip & Gruyère Scone Wreath

A delightful and visually appealing scone wreath that combines the sweetness of parsnips with the rich flavor of Gruyère cheese, served with a creamy honey butter.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Brunch, Snack
Cuisine: Baked Goods, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

Scone Ingredients
  • 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
  • 1/2 tsp fine salt
  • 90 g unsalted butter, softened
  • 150 g Duchy Organic Parsnips, peeled and coarsely grated
  • 200 g Gruyère, grated
  • 1 large egg, beaten
  • 150 ml whole milk, plus extra for brushing
Honey Butter Ingredients
  • 115 g unsalted butter, softened
  • 3 tbsp clear honey
  • 1/4 tsp sea salt flakes

Method
 

Preparation
  1. Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment paper.
  2. In a large bowl, mix together the self-raising flour, baking powder, mustard powder, chopped sage, and fine salt.
  3. Add the softened butter and rub it into the flour mixture until it resembles breadcrumbs.
  4. Stir in the grated parsnips and Gruyère cheese.
  5. In a separate bowl, whisk together the beaten egg and whole milk. Add to the flour mixture and mix until just combined.
  6. Turn the dough out onto a floured surface and gently knead it a few times until smooth.
Baking
  1. Roll the dough into a log and shape it into a wreath on the prepared baking tray.
  2. Brush the top with a little extra milk and bake for 25 minutes or until golden brown.
Making Honey Butter
  1. For the honey butter, whip together the softened butter, clear honey, and sea salt flakes until smooth and creamy.
Serving
  1. Serve the scone wreath warm with honey butter on the side.

Notes

Store leftovers in an airtight container for up to two days or refrigerate for longer shelf-life. Can also be frozen for up to three months.