Roast parsnip + rosemary scones – Recipes – Anna Jones

Ingredients

• 240g roasted parsnips
• 70ml milk (plus 1 tbsp to bake the scones)
• 1 egg
• 350g plain flour
• 2 teaspoons baking powder
• 3 sprigs rosemary, leaves picked and very finely chopped
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 70g butter, cold and cubed
• 70g parmesan, grated