You won’t be disappointed if you make these Cheese and Wild Garlic Scones, they are full of flavour and perfect to serve with soup or simply buttered and enjoyed with a cup of tea.
It’s the season for gathering Wild Garlic, the flowers are starting to bloom on the plants and soon the leaves will become more tough and not so good for cooking. Scones are a really good vehicle for all sorts of flavours both sweet and savoury and the cheese worked really well with the wild garlic.
Cheese and Wild Garlic Scones
makes 6-8 depending on the size of your cutter!
225g self-raising flour
1 level tsp baking powder
50g butter
100g finely grated cheese
30g wild garlic leaves, finely chopped
1 tsp of dry mustard
1/4 tsp salt
freshly ground pepper
1 egg
milk
- Pre-heat the oven to 200C
- Mix the flour and baking powder and rub in the butter until it looks like breadcrumbs.
- Stir in the cheese and the finely chopped wild garlic leaves.
- Beat the egg in a bowl and add to the mixture, add enough milk to bring it together into a soft dough.
- Dust your work surface with flour and gently pat the dough into a round about 2 cm thick, cut out your scones.
- Place on a greased and floured baking tray, brush the tops with a little milk.
- Bake for 10-12 minutes until the scones are golden brown.
- Remove from oven and cool on a wire rack.
The garlic flavour is subtle, but the scones were light and crumbly with a really tasty savoury flavour, I would certainly make them again.
Wild Garlic has a short season so I like to make the most of it when it’s in season, here are some other Wild Garlic recipes you might like to try.
I must hunt some more wild garlic down and make these! Yum!
Let me know if you do, I'd love to see them.
I love wild garlic and this looks like an amazing way to put it to use.
Katie xoxo
Thanks Katie, we really enjoyed these scones.
These look fantastic! I can imagine how great they would be with loads of butter 😀
Oh yes, Helen loads of butter 😉
We love wild garlic and stuff it anything we can. My mothers garden is absolutely laden with it at the moment which means far more visits. Although it also means she'll get to try one of these beauties once we've had a chance to make them 🙂
Free food is always such a bonus, Anita-Clare. I hope your mother enjoys the scones.
I LOVE wild garlic and about 2 years ago, or even last year, I was so obsessed with it that I used it in ALL my cooking and baking! 🙂 These scones look delicious, and thanks for linking them to Cooking with Herbs! Karen
I think it's the short season that makes us become a bit obsessed by it, Karen.
I love garlic and these look fabulous!
Thanks Sarah
nice ingredients mixture
Thank you
Oh I wish I could find some wild garlic round here! Been on the look out for two seasons now to no avail, used to have a garden full of it in France. Your scones look totally scrumptious, love a cheesy scone!
Thanks Lou. Maybe chives would be a good substitute?
I always prefer savoury scones to sweet, these look great. I wish I knew where to get wild garlic near Walthamstow!
Aw thanks Sarah, pity you don't have any wild garlic, we have so much here.
oh so good!… as you know I have a whole batch of WG growing near by. I shall adore making these! x
Thanks Dom, I'm sure you will love them, just don't breathe all over your eyelash peeps!
I love the sound of savoury scones, I must get my hands on wild garlic , I love the sound of foraging but sadly can't do it here in London …
These look so lovely and delicious, they would be perfect with a lovely salad for lunch.
Ooh so yummy and I love the idea of having them with soup. Fab recipe. Sammie
Thanks Sammie, I love scones.
Just made the scones and they are delicious Thank you I have loads of garlic and didn’t want to waste it
Oh that’s great, Jenny. Thanks for letting me know, glad you enjoyed them.
Just made these and these were delicious didn’t make full quantity so had slighter higher mustard as didn’t calculate correctly it worked. They are really savoury tasting which is lovely. they were really light used water as didn’t have milk and full egg on lesser ingredients but it worked. Thanks for the recipe.
Thanks for letting me know, I’m glad you were able to adapt the recipe and make it work for you.