I love scones, maybe because I’m from devon (we eat a lot of cream teas here) so when I won a contest with roddas and was sent some clotted cream I knew I should make some scones to eat with it. (a cream tea is a scone with clotted cream and jam) I had just picked some rosemary from the garden and I had a jar of honey that was sent to me by craved so I decided to use honey rather than sugar in the scones. the honey was so tasty and went really nicely in the scones. Craved curates craft food and drink made in Britain its such a great company that is helping to promote independent producers, the honey they sent me is produced by urban beekeepers Barnes & Webb in E5, (that’s a post code in London)  and was one of the nicest I have tried they send me some other goodies to try too that I am going to use for another recipe.

• 450g self-raising flour, plus extra for dusting
• ¼ tsp salt
• 100g cold butter diced
• 2 tbsp. honey
• 1/2 tsp chopped rosemary
• 284ml pot buttermilk
• 2 tsp vanilla extract
• splash of milk
  preheat the oven to 220c and rub together the flour, salt and rosemary with the butter until you are left with little lumps, then stir in the honey, buttermilk, and vanilla and bring together into a ball and place on a large baking tray and gently flatten into a large circle, (or two smaller ones) place in the fridge for 10 minutes then slice into triangles and spread out on the tray and brush the tops with some buttermilk.

I have some violet sugar that I used to macerate the strawberries I found some violets on a dog walk and added them to a jar of sugar, after two weeks the sugar was lovely and fragrant. I chopped up the strawberries I stirred in some of the sugar and left it for 10 minutes to macerate them.