I’ve been in a bit of a parsnip mood lately. It’s the perfect fall ingredient in terms of flavor, and can also be manipulated into a variety of dishes. I especially love these parsnip pecan scones, because not only are they delicious, but they’re totally vegan! The glaze does have a bit of powdered sugar, but otherwise the scones are pretty healthy.
Parsnips are a root vegetable, and are high in vitamins and minerals, especially potassium. They also contain antioxidants and dietary fiber. Plus, these scones also have soaked flaxseeds that work as an egg replacer. They’re high in fiber, and contain micronutrients and omega-3 fatty acids.
2 c all purpose flour
1/2 c whole wheat flour
1/2 tsp ground ginger
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c crushed pecans
1/4 c agave
1/4 c flaxseeds
1/4 c water
1/4 c and 2 Tbsp coconut milk
1/2 c shortening
1/4 c mashed parsnips
1 Tbsp fennel seeds
1 Tbsp coconut milk
1/2 c powdered sugar
1. Peel parsnips, and chop into small cubes.
2. Cook in heavily salted water until fork tender.
3. Strain, then rinse with cold water.
4. Return cooked parsnips to the pan, then mash with 2 Tbsp of coconut milk. Let cool in the refrigerator for 10 to 20 minutes.
5. While your parsnip mash is cooling, combine 1/4 c flaxseeds and 1/4 c water in the bottom of a small blender. Let soak for 10 minutes.
6. Add the juice of a lemon, then blend until smooth.
7. Combine flours, ground ginger, baking powder, baking soda, and salt in a glass bowl.
8. Add shortening, then cut into the dry ingredients. Place mixture in the freezer for about 5 minutes.
9. Add about 1 c of mashed parsnips (set remaining parsnip mash aside to use in glaze), agave, and 1/4 c of coconut milk to your dry ingredients, and blend until combined. Add crushed walnuts, and mix them in with your hands.
10. Form dough into a ball on a floured surface. Flatten your dough, and score into 4 quarters. Lightly brush the top of 3 quarters with canola oil.
11. Stack pieces on top of each other, with the non oiled quarter on top. Press down and out into another round disc.
12. Transfer dough to a cutting board and cut into 6 or 8 equal sized pieces. When cutting, press knife down through dough, then bring back up immediately without moving the knife horizontally. If you move the knife back and forth it will prevent the scones from rising.
13. Move scones one at a time onto a parchment paper lined baking sheet. Place them about 1/8 of an inch apart. Note, they will come together as they bake, and this is good! They’ll rise better this way, and you can easily break them apart once they cooked scones have cooled.
14. Bake in the top rack of your oven at 400 degrees fahrenheit (380 confection) for 20 to 30 minutes or until golden brown.
15. Let cool on the pan for about 10 minutes, then transfer to a cooling rack for another 10 minutes.
16. For your drizzle, start by grinding fennel seeds in the bottom of a small blender.
17. Measure out about 1/4 c of your remaining mashed parsnips.
18. Add parsnips to seeds, along with 1 Tbsp of coconut milk, and the juice of 1 lemon. Blend until smooth.
19. Add powdered sugar a few Tbsp at a time and mix with a spoon.
20. Transfer drizzle to a ziplock bag. Place rack of scones over a piece of parchment paper or wax paper for easier cleanup, then drizzle with glaze. Spread out glaze with your hands or a pastry brush.