You love the roses - so do I. I wish

the sky would rain down roses, as they rain

from off the shaken bush. Why will it not?

Then all the valley would be pink and white

and soft to tread on. They would fall as light

as feathers, smelling sweet; and it would be

like sleeping and like waking, all at once!

Roses, George Eliot.

I realise this is fast becoming a little predictable, but, hi. I made breakfast food and took photographs of flowers. I bet you never saw that one coming. Even the flower-flavoured food is swiftly becoming my latest thing. It makes me feel, um... dainty? It makes me smell like someone's great aunt? It makes my so-called friends leave blog comments along the lines of 'less lavender, more bacon!'... so I'm doing something right, heathens.

Okay, so. I made these scones a month or two ago, and now they need more love. I know, right. You wouldn't think scones would be so demanding. But the truth is, these are fantastic scones. Like, the best. Like, my mum said I should publish the recipe, and I had to point out that I don't think the publishing industry actually works that way. And maybe today's flavour adaptation uses awesome weird ridiculous stuff such as sweetened cherry blossom paste and rose jam, but you could definitely make the sour lemon version with black cherry jam, and your life would still be equally enriched. You could even make them with, I don't know, orange zest and dried cranberries, spread with butter (or the equivalent), for Christmas time. If you are Heather or Jess, you could make them with BBQ seasoning and spread them with PB&J... but I'm still working up to that level of courage.

You could make them plain and spread them with spit, and they'd still be awesome.

Maybe.

Let's talk about what I did, which was totally not spit in my breakfast (that sounds like I'm being sarcastic... I really didn't spit in my breakfast. Do you want me to stop talking about spit? I wish I could stop).

Firstly, the base recipe is here. I kneaded some sweetened cherry blossom paste into the dough, and sprinkled the cut, unbaked scones with sakura blossom/leaf flakes. I only used the zest of half a lemon, and left out the juice. Also, I used SR flour rather than plain + raising agents, cause it was what we had in, and who knew! it worked perfectly for this. Separated the cut scones and baked for 15 minutes, then ate warm with rose jam, which by the way is basically the best thing I've ever put in my mouth get your minds out of the gutter please.

...I seem to have thrown all the links in the world at you today, so at this point I'm going to pretend this whole post was deliberate and flawlessly planned and offer you a few more, in case you - like me - are a bit bored and melancholy and intend to spend your whole evening on the internet.

• Do you like Youtube and Harry Potter and (secretly, a little bit, in an ironic way) Friday by Rebecca Black? You'll like this. My favourite lyrics: 'my parents, my parents DIED! my parents, my parents, WHY? SAD SAD SAD SAD!'... which are actually a considerable improvement on the original.
• Do you like musicals and wallowing in misery? Watch Rent! I've been listening to this song all afternoon. Trust me, it'll make you feel awful... in a good way.
• Do you like my photography? -Just kidding. No, but if you do like my film stuff, I'm really inspired by Brian Ferry's photography blog. So understated and natural.

Apologies for incoherency and double entendre. Request for more link recommendations in return? Demand for all readers to make scones on the double. Over and out!