Parsnip and sage scones with Stilton butter

Instructions

1. Step 1

   Preheat the oven to 200°C/gas mark 6

2. Step 2

   Whisk together the flour, baking powder, sugar and salt. Add the butter, rubbing it in with your fingertips until the mixture resembles fine breadcrumbs

3. Step 3

   Add the grated parsnips and stir them into the flour and butter mixture

4. Step 4

   Add the egg and milk and stir again until just combined. Overworking the mixture will prevent the scones from rising as much, so stop mixing as soon as you have a shaggy dough. Add a little more flour if the dough is too wet to handle

5. Step 5

   Tip the dough onto a floured surface and gently roll or pat it out until it is around 2.5cm thick

6. Step 6

   Use a 5cm round cutter to cut out the scones, taking care not to twist the cutter as you push down. Instead, try to push the cutter straight down - this will help the scones rise better

7. Step 7

   Bake the scones for 12-15 minutes or until risen and golden. Remove them from the oven and transfer to a wire rack to cool

8. Step 8

   Make the Stilton butter by mashing together the Stilton and butter until well combined

9. Step 9

   Serve the scones with generous amounts of Stilton butter on top