Flower butter

With nasturtiums or marigolds, where it is mainly the colour I want, I put the flower petals in a food processor with butter, blend until thoroughly mixed, and then refrigerate until needed. To make a rose or lavender butter, which makes an unusual addition to the tea table with warm scones, wrap a block of unsalted butter in muslin and bury it in a bowl of fresh flower petals. Clove pinks with