It’s the season for gathering Wild Garlic, the flowers are starting to bloom on the plants and soon the leaves will become tougher 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
- 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 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.