Ingredients Jump to Instructions ↓

  1. 250 g plain flour , plus extra for dusting

  2. 1 tsp baking powder

  3. 1 tsp caraway or fennel seeds , toasted

  4. 1 small egg

  5. 100 ml buttermilk

  6. 1 tbsp light olive oil

  7. 1 large onion , finely grated

  8. 675 g carrots , grated

  9. 3 cm piece ginger , peeled and grated

  10. 1 tbsp clear honey

  11. 900 ml vegetable stock

  12. 4 tbsp leaves flat parsley

  13. 3 tbsp extra virgin olive oil

  14. 1 tbsp lemon juice

  15. 4 tbsp double cream

Instructions Jump to Ingredients ↑

  1. For the scones: sieve the flour, baking powder and a pinch of salt into a large mixing bowl, then stir in the caraway or fennel seeds.

  2. In a small bowl, whisk the egg and buttermilk until well combined. Make a well in the middle of the flour mixture. Slowly pour in the buttermilk mixture and quickly bring the ingredients together with your hands. Gently knead into a soft dough (try not to overwork the mixture).

  3. Turn the dough out onto a lightly floured surface. Roll it into a ball and flatten so that it is 2-3cm thick. Cut into four equal pieces.

  4. Heat a non-stick frying pan or griddle until hot. Add the scones, then turn the heat down to medium. Cook on each side for 3-4 minutes, or until the scones are golden all over and cooked through. Set aside and keep warm.

  5. For the soup: heat the oil in a large saucepan. Add the grated onion and carrots and cook over a low heat for 2-3 minutes, or until beginning to soften. Add the ginger and honey, then pour in the stock and stir well. Bring to the boil, then reduce the heat and simmer for 3-4 minutes, or until the vegetables are tender. Season to taste with lemon juice, salt and freshly ground black pepper.

  6. Meanwhile, place the parsley leaves in a small heatproof bowl and pour over some boiling water. Leave to stand for 2-3 minutes, then drain and cool under the cold tap. Drain again and place the parsley in a food processor. Add a splash of olive oil and a pinch of salt, then blend to a purée. Season with freshly ground black pepper.

  7. Using a stick blender, lightly process the soup until it is mostly smooth, but with a bit of texture.

  8. To serve, reheat the soup if necessary, then add a dash of the cream and stir well. Ladle into bowls and drizzle over the remaining cream and the parsley purée. Grind over some black pepper and serve with a scone on the side.


Send feedback