1/3 cup (7 g/1/4 oz) borage flowers
3 tablespoons soft butter
2 tablespoons chopped walnuts
2 teaspoons honey
1 cup (150 g/51/2 oz) self-raising flour
1 tablespoon caster (superfine) sugar
pinch of salt
2 large free-range eggs
100 ml (31/2 fl oz) full-cream milk
extra 1 1/2 tablespoons butter, melted
1/4 cup (15 g/1/2 oz) finely chopped nettles
1/4 cup (15 g/1/2 oz) finely chopped sorrel
1/2 cup (10 g/1/2 oz) dandelion petals
extra butter, for greasing
1 Make the borage butter before you start the drop scones. Put the borage flowers, butter, walnuts and honey in a small bowl and gently blend together.
2 To make the drop scones, sift the flour into a bowl, add the sugar and salt and stir to mix. Make a hollow in the centre and then crack in the eggs and whisk slowly, drawing in the flour from the edge. Add the milk gradually, whisking all the time until you have
a smooth batter that drops reluctantly off the spoon. Stir in the melted butter and then fold in the nettles, sorrel and dandelion petals.
3 Smear a heavy-based frying pan with butter and place over medium heat. Drop tablespoons of the batter into the pan, leaving room for spreading. When tiny bubbles appear on the surface and begin to burst and the undersides are golden brown, flip the scones over and cook on the other side for 1–2 minutes until golden on that side too.
4 Serve warm with the borage butter and decorate with a borage flower.
If sorrel is hard to source, use tender dandelion leaves as dandelions are edible all year round but they are the choicest in early spring.
Recipes and Images from Apple Blossom Pie, by Kate McGhie, published by Murdoch Books