Parsnip & Gruyère scone wreath with honey butter

Preheat the oven to 200ºC, gas mark 6. Line a baking tray with baking parchment. In a large bowl, use a fork to whisk together the flour, baking powder, mustard powder, chopped sage and salt. Use your fingers to rub in the butter until the mixture resembles fine breadcrumbs. Fold in the parsnips and 175g of the cheese, then gently stir in the egg and milk until the mixture is just combined (don’t overwork the mixture, but feel free to add a little more flour if it feels too wet to handle).

Flour a work surface and roll out the dough to a 3cm thickness, then stamp out the scones using a 4cm cutter. Arrange the scones in a large circle on the lined baking tray, making sure they overlap slightly. Brush the surface of the scones with the remaining milk, sprinkle over the remaining 25g cheese and bake for 20-25 minutes until golden brown and well risen. Cool on the tray for 10 minutes, then transfer to a cooling rack to cool further.

Meanwhile, make the honey butter: in a bowl, use a spoon to mix the butter with the honey. Sprinkle over the salt, then mix again. Cut out a rectangle of baking parchment and spoon the butter into the centre of it; form into a neat 8cm-long log. Tightly wrap it up and roll until smooth, then secure with a knot at each end; chill. The scones are best served while still warm, with slices of the honey butter.