Savoury scones and parnsip soup with brown butter

Delicious buttery parsnip soup and scones. Perfect for a cold and rainy winters evening

While the soup was great, the scones turned out fabulous.

I was very surprised.

I’ve never really believed those people who say that scones are so easy because mine had always previously turned out tough. These ones didn’t. And I didn’t follow the recipe because I used butter instead of cream. Maybe they aren’t really scones. Anyway, whatever. They were good!

Parsnip and brown butter soup

40g unsalted butter

1 brown onion, peeled and chopped

900g parsnips, peeled and chopped

200g potatoes, peeled and chopped

7 cups chicken stock

salt and pepper

100g unsalted butter, extra


Melt the butter in a saucepan then add onion and cook until the onion is tender. Add the parsnips, potatoes, stock, salt and pepper.

Bring to the boil and cook for 10-15 minutes or until the potatoes are tender.

Place the mixture in a food processor and process until smooth.

Return to the saucepan and keep warm.

Place the extra butter in a small saucepan over medium heat and cook for 2-3 minutes or until the butter is browned.

Ladle the soup into bowls and spoon over the brown butter to serve.

Serves 8.

Fennel seed scones

2 cups plain (all-purpose) flour

3 teaspoons baking powder

1 teaspoon salt

3/4 cup milk

100 g butter

1 tablespoon fennel seeds


Preheat the oven to 180°C (355°F).

Place the plain flour, baking powder and salt in a large bowl and rub in the butter.

Add the milk and mix very slightly until a soft dough forms.

Press the dough out to 5cm thick on a lightly floured surface.

Cut the dough into 9 pieces.

Place onto a lightly greased baking tray.

Sprinkle with fennel seeds and bake for 15 minutes or until cooked when tested with a skewer.

Adapted from Donna Hay Magazine Issue 33 June/July 2007

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