Carrot soup with griddled scones

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.

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).

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.

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.

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.

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.

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

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.