Happy St. Patrick’s Day! Have a drink when you get home today! I initially was looking for something to bake that would have a green element to it, but then I found this recipe. As soon I saw the ingredients, I just knew it would be a hit. At first glance it looks like an odd combination but that’s usually what gets my attention in a recipe. Individually I do like parsnips, maple syrup and scones – so why not combine the tastes. I’ve adapted this recipe from the talented bakers at King Arthur’s Flour. I added apple and maple sugar to this recipe. Did it need it, probably not, but I’m always looking for ways to maximize flavor and texture– this is it.

It is a cakey scone which just gets cakier with the addition of the glaze, it doesn’t need a glaze but is oh so good with this one. Adding honey and maple syrup to brown butter – whaaaaaaat?! The apples keep the scones moist and add a delicious sweet tang to them. I used gala but ambrosia or granny smith would also work well. I pulsed the apples in my processor after I did the parsnips. You don’t need to wash the processor bowl between the parsnips, apples or flour as long as you are doing one right after the other – I know, common sense, but I had to say it. If you don’t have buttermilk, make your own – 1 cup of full fat milk and 1 tbsp. vinegar, mix together and let sit out on the counter. The longer it sits the more sour the taste.

I used a 1 lb bag of parsnips, peeled and chopped into 1” pieces and threw them into the processor, a few pulses and they were in nice small pieces. Combined them with the pulsed apple pieces on a parchment lined baking tray and did the maple syrup and salt thing to them. Twenty minutes in the oven and they were ready for the dry spices to be added. Let this cool before adding the last portion of flour or it will clump up and make it difficult to mix evenly into the flour bowl. Baking time for the scones – spot on 20 minutes. I didn’t do the traditional triangles instead chose to make a 10” x 6” rectangle approximately (no I didn’t measure, just make it any shape you want!), then cut into smaller square(ish) shapes as you can see from the pictures below. I did freeze half the dough as it would have made to big a batch for the two of us.

Just in case you have been living in a cave (and maybe that is a sensible thing to do right now), there is a virus going on. So my friends – wash your hands, don’t touch your face and – can’t believe I’m saying this, practice social distancing. And if you are going shopping, you don’t need any more toilet paper – enough already. And finally, as it St. Patrick’s Day, stay home and drink as much as you want – within reason! In the interim, air hugs to all, make these scones, they really are like a warm hug, and we could all use one of those right now. As always – enjoy!

For the parsnips and apples – the quantities below yield just over 2 cups after baking – use all of it
1 lb. parsnips, peeled and pulsed in a processor or hand grater
2 medium gala apples – ambrosia or granny smith would also work nicely
3 tbsps. maple syrup
½ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground allspice or cardamom
¼ tsp. ground black pepper

For the dough
3 ¾ cups (447g) all-purpose flour, divided
½ cup (99g) sugar
2 ¼ tsps. baking powder
½ tsp. baking soda
¾ tsp. salt
1 cup + 2 tbsps. cold European-style butter, cut in 1″ cubes
1 ¼ to 1 ½ cups cold, well-shaken buttermilk, divided

Glaze
6 tbsps. unsalted butter
2 tbsps. maple syrup
4 tsps. honey
1/2 tsp. salt
2+ tbsp. maple sugar for sprinkling on top before baking

To prepare the parsnips and apples: Preheat the oven to 400f
Line a rimmed baking sheet with parchment – set aside
Separately, run the parsnips and apples through the processor – you want small pieces that will cook fast and absorb the flavor of the maple and salt
Spread the grated ingredients onto the baking sheet, drizzle with syrup and sprinkle with salt
Bake for 17 to 20 minutes, stirring once after 10 minutes, until soft and slightly caramelized
To a small bowl, add and mix the cinnamon, allspice or cardamom, and black pepper
When the parsnips are ready, remove from the oven and sprinkle with the spice mix – stir to coat and set aside to cool
To make the dough: Place 3 cups of the flour into the same processor bowl with the sugar, baking powder, baking soda, and salt – pulse to combine
Add the butter and pulse until the mixture resembles pea sized pieces – transfer the mixture to a large bowl
Sprinkle and mix the remaining flour with the cooled parsnips and add to the flour bowl
Pour 3/4 cup (170g) of the buttermilk over the dry ingredients, tossing it gently with a spatula or your hands to incorporate it – continue adding the remaining buttermilk in small quantities until the mixture starts to hold together – you may not need all the buttermilk
Transfer half the dough to a large freezer bag, pat down and label and freeze this (unless you are making the whole batch)
Scrape the remaining dough onto a parchment lined tray and use the parchment to fold the dough into a rectangle or similar shape
Cut into pieces and gently space 1″ apart – these will spread
Brush the tops of the scones with an egg wash or if you have any remaining buttermilk, use that
Sprinkle with the maple sugar
Bake 20 to 23 minutes, until the tops and sides are golden brown and crisp
Remove from the oven and cool on a rack for 5 minutes
To make the glaze: In a small saucepan over medium-low heat, cook the butter until it separates and the solids begin to brown, about 5 minutes – strain into a heatproof bowl
Add the syrup, honey, and salt, whisking until smooth
Generously brush the warm scones with the warm glaze
Enjoy!