Spiced Parsnip Apple Scones

A fall frost warning announces the end of the road for most of the garden vegetables we’ve enjoyed over the summer. Happily, there are a few vegetables that reach their pinnacle of deliciousness when the cold weather arrives. Winter sweetening is a phenomenon that enhances the flavor of crops such as kale, collards and Brussels sprouts, along with root vegetables such as carrots, turnips, beets and parsnips.

Over the course of the growing season, these vegetables store up energy in the form of starches. When the temperatures start to drop, these starches are converted into sugars, which act as a natural antifreeze. Winter sweetening is especially profound with the humble, underappreciated parsnip.

Before sugar was widely available, vegetables were used to sweeten dishes such as cakes and jams. Carrot cake has stood the test of time, but parsnips add similar flavor and sweetness.

These vegetable/fruit scones mimic the spice and texture of a carrot cake, adding a mysterious subtle sweetness with the nutty flavor of grated parsnips.

Print Recipe

Spiced Parsnip Apple Scones

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Brunch, dessert

Cuisine

American

Keyword

parsnip apple oatmeal scones

Servings

MetricUS Imperial

Ingredients

• 1/3 cup oatmeal
• 2/3 cup flour
• 1 1/4 tsp baking soda
• 3/4 tsp cinnamon
• 1/4 tsp EACH ginger & cardamom
• 1/4 tsp salt
• 1/4 cup ground flax
• 1/4 cup pecans, chopped OR pepita seeds
• 1 large egg
• 1/3 - 1/2 cup brown sugar, packed
• 1/4 cup butter, softened
• 1/4 cup banana, mashed
• 1/2 tsp orange zest
• 3 Tbsp orange juice
• 1/2 tsp pure vanilla extract
• 1/4 cup golden, seedless raisins
• 1 cup parsnips, peeled, grated & packed
• 1 medium apple, peeled, cored & grated

Course Brunch, dessert Cuisine American Keyword parsnip apple oatmeal scones Servings MetricUS Imperial Ingredients 1/3 cup oatmeal 2/3 cup flour 1 1/4 tsp baking soda 3/4 tsp cinnamon 1/4 tsp EACH ginger & cardamom 1/4 tsp salt 1/4 cup ground flax 1/4 cup pecans, chopped OR pepita seeds 1 large egg 1/3 - 1/2 cup brown sugar, packed 1/4 cup butter, softened 1/4 cup banana, mashed 1/2 tsp orange zest 3 Tbsp orange juice 1/2 tsp pure vanilla extract 1/4 cup golden, seedless raisins 1 cup parsnips, peeled, grated & packed 1 medium apple, peeled, cored & grated

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 350 F. Lightly butter 12 scone tins or line a baking sheet with parchment paper.
2. In a food processor, pulse oatmeal for a few seconds then transfer to a large bowl. Whisk oatmeal, flour, baking soda, spices, salt, flax & pecans together until well combined. Set aside.
3. In a medium bowl, whisk egg, brown sugar, butter, mashed banana, orange zest, orange juice & vanilla together until well combined.
4. Pour wet ingredients into dry ingredients, stir a few times, then add raisins, parsnips & apple. Fold together gently just until blended.
5. Scoop into scone tins or onto parchment lined baking sheet. Bake about 15 minutes or until scones test done with a toothpick in the center.
6. Remove from oven & place on a cooling rack to cool. Top with a simple powdered sugar/lemon juice drizzle if you wish or just serve as is.