It’s finally warm enough to enjoy tea in the garden, and what better to accompany a cuppa than a warm scone topped with a pool of melting homemade sweet butter? Tinged with pink, of course, the hue of love, tenderness and nurturing.
The flower stars align for a week in spring, when the redbuds (Cercis canadensis) are in full flower and the primroses (family Primulaceae) spring from fluorescent green leaves. Our bog is ideal for Candelabra primroses, which grow about three feet high with five to seven whorls per stem. A gift of pink primroses to someone means you cannot live without them, so here’s a treat for my husband, son, and a crumb for Hunter.
Homemade butter is easy enough with one ingredient: the freshest organic cream you can source.
Cream can be whipped in a mixer, as I did above, or run through a food processor, or even shaken in a closed jar. As the cream becomes butter, luscious buttermilk remains at the bottom of the bowl, an essential fateful ingredient for our scones, as though these two recipes were made for each other. It is important to rinse the butter with cold water after the buttermilk is set aside, to guarantee freshness for several days. I added about 2 tablespoons of buds to the butter from one litre of cream.
Redbud flowers taste like very young sweet peas, with a gentle crunch. Simply fold the flowers into the freshly made butter with a spatula, and form the butter into a log in plastic wrap before refrigerating.
Gently wash the primrose flowers and let them dry prior to making the scones. So stunningly beautiful, I was sad to coarsely chop them before adding them to the flour mixture. (Any favorite scone recipe will do, as long as it calls for buttermilk.)
It’s best not to over-handle the dough, even when it’s this pretty!
Bake, and then back into the fragrant garden with some tea…enjoy!
Perhaps followed with a walk to show gratitude to spring.