Violet scones with honeyed cream

Violet scones with honeyed cream

By
From
The Herb & Flower Cookbook
Makes
12
Cooking time
12 mins

I’ve never been a fan of the soapy taste of parma violets, but if you use violet flowers sparingly and bake them they are far subtler – a clever floral note rather than an overpowering flavour. The honeyed cream is what provides the real sweetness here; it’s thick and indulgent and removes the need for jam or butter... although a dollop of lemon curd goes well if you have a really sweet tooth.

Ingredients

Quantity Ingredient
50g butter, plus extra for greasing
225g self-raising flour, plus extra for dusting
25g sugar
150ml milk, plus extra for glazing
1 teaspoon vanilla extract
3 violet flowers, chopped, plus extra petals for serving
100g clotted cream
2 tablespoons runny honey

Method

  1. Preheat the oven to 225°C and line and grease a large baking tray. In a food processor, mix together the flour, butter and sugar until it resembles breadcrumbs. Pour in the milk and vanilla extract and beat into a stiff dough. Add the violet flowers and give a final few pulses of the processor to combine them into the mixture.
  2. Lightly dust your worktop with flour and place the dough in the middle, sprinkling a little flour over the top. Using a rolling pin, work the dough until it’s about 2 cm thick. Take a 5 cm round cutter and cut out discs, placing them onto the baking tray. Roll the leftover dough out again and cut out more rounds, repeating until all the dough is used up. Try not to roll the dough too many times as this will lead to tough scones. Brush the top of each with a dab of milk and place the tray in the oven for 12–15 minutes until golden. Transfer to a wire rack and leave to cool.
  3. Just before you are about to eat the scones, place the cream in a small bowl and briefly fold in the honey – do not mix until combined, you want it to have a rippled effect – and top with a few violet petals. Cut open the scones, spread a bit of cream on top and serve.

Substitute the violet with...

  • Lavender, rosemary or rose petals.
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