Cinnamon / Parsnip Scones
The flavour combination and texture of these scones is absolutely amazing: doughy on the inside, crisp on the outside and each mouthful provides rich flavours of cinnamon and sweet parsnip. They’re the perfect snack - by themselves or topped with nut butter / fruit.
- 200g ground almonds
- 250g peeled parsnip (roughly 1 large)
- 100g buckwheat flour
- 6 tbsp almond milk / nut milk (50ml)
- 2 tsp smooth peanut butter (30g)
- 4 tsp cinnamon
- 2 tsp turmeric
- 1 tsp nutmeg
- Pinch of salt
- Optional: 20g raisins
1. Pre-heat your oven to 180°C and lightly oil a baking tray.
2. Peel your parsnip, chop it into pieces and steam or boil until completely cooked through (you want it very soft).
3. In a separate bowl, mix the ground almonds, buckwheat flour, cinnamon, turmeric, nutmeg, salt and raisins (if using them).
4. Once the parsnip is cooked, use a fork to mash it into a puree and add this to the flour mix; as well as the peanut butter and almond milk.
5. Stir everything together until all the ingredients are well combined and you can collect the mixture in one big ball.
6. Use your hands to mould eight scones and place them on the baking tray.
7. Cook in the oven for 30 minutes, turning them half way through.
Let them cool for a couple of minutes before slicing them open and adding your toppings. They are a real comfort snack - but without any added sugar - and taste delicious with salted butter, nut butter and Chia Jam. Enjoy!