Cheese and Wild Garlic Scones

farmersgirl kitchen | farmhouse recipes and country life

Find more recipes at farmersgirlkitchen.co.uk

Janice Pattie

A savoury scone using foraged wild garlic leaves, a delicious spring treat.

4.53 from 23 votes

Prep Time 10

Cook Time 12

Total Time 22

Course Baking, bread

Cuisine British

Servings

Calories 208 kcal

Equipment

Large bowl
weighing scales
Measuring spoons
measuring jug
5 cm cookie cutter 2 in

Ingredients

225 grams self-raising flour
1 teaspoon baking powder
50 grams butter
100 grams finely grated cheese
30 grams wild garlic leaves finely chopped
1 teaspoon dry mustard
1/4 teaspoon salt
freshly ground pepper
1 egg
milk

For the topping (optional)

20 g cheddar cheese grated

Instructions

Pre-heat the oven to 220C/200C Fan
225 grams self-raising flour, 1 teaspoon baking powder, 50 grams butter
Mix the flour and baking powder and rub in the butter until it looks like breadcrumbs.
30 grams wild garlic leaves, 1 teaspoon dry mustard, 1/4 teaspoon salt, freshly ground pepper, 100 grams finely grated cheese
Stir in the, mustard, salt and pepper, cheese and the finely chopped wild garlic leaves.
1 egg, milk
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.
20 g cheddar cheese
Sprinkle over the extra grated cheese, if using.
Bake for 10-12 minutes until the scones are golden brown.
Remove from oven and cool on a wire rack.

Nutrition