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Preheat the oven to 375F. Line a baking sheet with parchment paper.
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Stir together the dry ingredients (flours through salt and pepper) in a medium bowl. Use the large holes of a box grater to grate the butter into the dry ingredients. Use your fingers to blend and create small pea size pieces of flour and butter mixture. Toss in the cheese and blend in.
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Whisk together the egg and sour cream in a small bowl. Add this to the mixture in the medium bowl and stir through a few times. Add the grated parsnip and sage. Use your hands to bring it all together.
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Dump the mixture onto a lightly floured surface. Knead it all together a few times to blend. Spread out into a rough rectangle. Fold in half. Use your palms or a rolling pin to pound down the dough and form into a rectangle again. Fold again. Repeat once more.
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Shape the dough into a circle about 1 inch thick. Use a sharp knife to create eight equal triangles. Place these onto the prepared baking sheet. Brush the tops with melted butter and sprinkle with the flakey salt. (see Notes for alternate shaping)
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Bake the scones for 25-30 minutes, rotating the pan 180 degrees halfway through the baking. The scones are done when they are flakey, puffed up and golden brown.
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Best served fresh and warm. However, store the uneaten ones in a sealed container and re-warm in a toaster oven or oven at 325F for about 6-8 minutes till warmed through. Don't use a microwave, or the flakes and crispy edges will be lost.
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To store in the freezer, place the scones on a baking sheet lined with wax paper and place in the freezer. Once frozen, transfer them to a freezer bag. Now it will be easy to remove one or two without them sticking to the others. Thaw and re-heat as described above.