Celebrate Afternoon Tea Week 2015 with a recipe for Violet scones with honeyed cream
Parma Violets can taste soapy, but violet flowers, used sparingly and baked, are far subtler.
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. If you don’t have violets, use lavender, rosemary or rose petals.
Makes 12 scones
50g butter, plus extra for greasing
225g self-raising flour, plus extra for dusting
150ml milk, plus extra for glazing 1 tsp vanilla extract
3 violet flowers, chopped, plus extra for serving
100g clotted cream
2 tbsp runny honey
1 Preheat the oven to 225C/Fan 205/435F and grease and line a large baking tray. In a food processor, mix together flour, butter and sugar until it resembles breadcrumbs. Pour in the milk and vanilla extract and beat to a stiff dough. Add the violets 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. Roll out the dough to about 2cm thick. Take a 5cm round cutter and cut out discs, placing them on the baking tray. Roll the leftover dough out again and cut out more rounds, repeating until the dough is used. 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 mins until golden. Transfer to a wire rack to cool.
3 Just before serving, put the cream in a bowl and fold in the honey – you want a ripple effect – and top with a few violet petals. Cut the scones and spread a bit of cream on top.
Recipes from The Herb & Flower Cookbook: Plant, Grow and Eat by Pip McCormac (Quadrille). Photography by Yuki Sugiura
And if you're inspired to eat more flowers, head to our Petal Power Pinterest board for a sweet and beautiful selection of ideas: