Cheese and Wild Garlic Scones are full of flavour and perfect to serve with soup as an alternative to bread. Or simply butter and enjoy with a cup of tea.
What is Wild Garlic?
Wild Garlic is also known as Ransoms and is a leafy plant which appears in spring. You can eat the young leaves and the flowers which both have a pungent smell of garlic but are mild in flavour.
It’s best to pick the leaves when they are young before the flowers start to bloom. Later in the season, the wild garlic leaves become tough.
Why Cheese and Wild Garlic Scones?
Scones are a really good vehicle for all sorts of flavours both sweet and savoury. Cheese scones are a classic savoury bake, cheese and onion is a great combination and wild garlic is part of the union family.
Tips for making great scones
- Rub the butter or margarine thoroughly into the flour, the result should look like fine breadcrumbs
- Do not overmix. Gently bring together the mixture and pat it into a thick round before cutting out the sconces.
- Do not twist your scone cutter, this seals the edges of the dough and stops it rising
- Practice makes perfect, my husband started to make scones and it took him three batches before he perfected his bake.
More Wild Garlic Recipes from Farmersgirl Kitchen
Enjoy a delicious bowl of Wild Garlic, Ham and Pea Chowder with your Cheese and Wild Garlic Scones.
New Potatoes in Wild Garlic and Lemon Dressing is the perfect marriage of Spring seasonal produce.
Wild Garlic Pesto also freezes well, spoon it over pasta for a quick and easy sauce.
More Wild Garlic Recipes
Wild Garlic Pesto Pinwheels – Foodie Quine
Wild Garlic Chicken Kiev – Hedgecombers
Wild Garlic Miso Sauce with Soba Noodles – Kellie’s Food to Glow
Cheese and Wild Garlic Scones
- 225 g self-raising flour
- 1 tsp baking powder
- 50 g butter
- 100 g finely grated cheese
- 30 g wild garlic leaves finely chopped
- 1 tsp dry mustard
- 1/4 tsp salt
- freshly ground pepper
- 1 egg
- 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, mustard, salt and pepper, 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.