These Scrumptious and flavoursome scones are delicious drizzled with honey and walnuts or simply a spreading of jam, The herbs rosemary and thyme create a piney and minty flavour along with the balsam and lemony taste of the Pelargonium citronellum leaves, a lovely addition to your coffee or tea break.
225g (8oz) self raising flour (or plain flour with 1 tablespoon baking powder) 5ml (1tsp) baking powder 50g margarine or butter cut into small pieces 1 egg A little milk A pinch of salt or 1-2 tablespoons of sugar (depending on taste) 2-3 sprigs of rosemary, leaves finely chopped 2-3 sprigs of thyme, leaves taken off stalk 1-2 leaves of pelargonium citronellum A Peel of half a lemon finely chopped or grated Topping honey and or walnuts or jam
To prepare Sift the self raising flour with the added baking powder into a mixing bowl, add the margarine and rub in lightly with your fingers & thumbs above the bowl until the texture is similar to that of fine breadcrumbs. If you have a sweet tooth add 1-2 tablespoons of sugar or just a pinch of salt as the drizzle of honey will act as a natural sweetener. You can also add a little olive oil if you like. Add the finely chopped rosemary leaves and thyme as well as the finally chopped lemon peel and pelargonium citronellum leaves. Mix together in the flour mixture then make a well in the centre and add a beaten egg, stir the contents together adding a little milk until you reach the right consistency to form a soft dough. Knead lightly to take out any visible cracks, then a light dusting of flour to your work area and rolling pin, roll out the dough with a thickness of approximately 2 cm’s. When the dough is rolled out carefully cutout the pieces using a 2 cm cutter or cut into triangles, add them to the baking tray lined with a baking sheet and place them in the oven for 8-10 at a temperature of 230 c (450 F mark 8) you can also replace the egg with soya or almond milk. After baking, cut the scone in half and add a layer of honey and or walnuts, or jam served with a refreshment such as tea or coffee.
Pelargonium anethifolium has been greatly admired over recent years for its lovely delicate flowers which range in colour from yellow, green to pink violet with dark reddish markings that are scented at night. The leaves are feathery with traces of red, as well as a tint visible on the petioles, also consisting of an underground tuberous root. This plant has some similarities to pelargonium triste which may have been collected and taken to Europe during the times of exploration in the Cape possibly believing that it was the same species, P. anethifolium was not identified as a separate species until 1835. The name anethifolium refers to the leaves of the dill plant Anethum gravelens, a herb and spice which is very similar to the leaves of this plant. Pelargonium anethifolim is native to South Western areas of the Cape and grows to about 50 cm’s in height.
A hybrid of this pelargonium includes P. gibbosum x P. anethitfolium which has various forms of flower types: The pale pink form (right) has beautiful delicate flowers of pastel pink with a slight flush of darker pink on the petals, arranged on an long, elegant flower stalk, containing up to eleven flowers, but they carry no scent. It is crossed with Pelargonium gibbosum known as the gouty pelargonium because of its swollen nodes on long scrambling branches. The flowers vary from a slight orangey yellow to a brownish yellow with 6-14 flowers on each flower stalk. The leaves are succulent like with a leathery texture and has sharp and irregular leaf margins or lobed. P. gibbosum becomes more woody as it ages and grows to about 40 to 60 cm’s in height, native to the Western cape where it grows in sandy and stony areas not far from the coast.
The peachy pink flower type (left) appears to be smaller in size than the light pink, but the mixture of orange and pink colours with a dash of yellow in the centre makes this flower simply unique. The flowers are arranged on a long flower stalk which contains up to eleven flowers, the sepals are also fairly long compared to the flower size and the leaves are also very decorative.
Another hybrid is P. anethifolium x fulgidum which also has various flower forms: The deep red type (right) has striking pale pink or white flowers with splashes of deep red on the petals, this form looks more like a hybrid but is a very attractive plant and the leaves are still rather similar to that of P. Anethifolium. The white form (below) with splashes of pale pink are simple but charming with just that added flush of bright pink upon the white delicate flowers.
This hybrid is crossed with pelargonium fulgidum which has bright scarlet or deep purplish red flowers on long flower stalks. It is a low growing shrub with scrambling foliage & succulent like stems with leaves that are either rectangular or heart shaped with finely toothed leaf margins. P. Fulgidum is native to Western coastal areas of South Africa usually on sandy hillsides or growing within rock formations of granite.