Cut the parsnip into chunks and cook either by boiling or steaming until tender, around 10min. Blend to a puree (it's better to blend than mash as the central stem can be a bit tough). Remove any chunks that don't break up.

In a food processor - pulse together the flour, baking powder, sugar, cinnamon, nutmeg and salt. Add the butter and pulse until you have fine breadcrumb texture. Add the buttermilk and parsnip puree and pulse a few times until combined and coming together but don't overmix.

By hand - mix together the dry ingredients (as in food processor method) then rub in the butter. Add the buttermilk and parsnip puree and mix until combined, being careful not to overmix.

In both cases tip the mixture onto a floured surface and pat out the dough with floured hands, fold it over and pat out again to give you a layer around ¾in/ 2cm thick.

Cut out circles with a cutter or glass, trying not to twist as you cut, and place the circles on a greased baking sheet/tray.

Bake for around 12-15min until risen and lightly brown.