In a large mixing bowl, whisk together flour, sugar, baking powder, salt & spices. Work in the butter using your fingertips just until mixture is unevenly crumbly. Stir in orange zest.
In a separate bowl, whisk together the grated parsnips, eggs & milk until smooth. Add parsnip mixture to dry ingredients & stir until all is moistened. Do not OVERMIX.
Line a baking sheet with parchment paper. Scrape the dough onto the parchment & divide in half. Round each half into a 7-inch circle about 3/4-inch thick. Using a bench knife that you have run under cold water, slice each circle into 8 wedges.
Brush each wedge with milk than sprinkle with coarse sugar. For the best texture & highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.
Preheat the oven to 425 F. while scones are chilling.
Bake for 22-25 minutes or until golden brown. A toothpick inserted into the center of a scone should come out clean.
Remove the scones from the oven, re-slice wedges & serve warm. Wrap any leftovers airtight & store at room temperature. Reheat BRIEFLY in microwave, if desired.
Recipe Notes
For a little extra flavor you could sprinkle the scones with a coarse CINNAMON sugar instead of just plain or add a bit of cardamom spice to the batter.