Wild Garlic and Cheddar Scones

By Saturday, April 23, 2016

Every time my Granny used to come over during my childhood, she would always come laden with baked goods. Cherry pie, apple pie, sausage rolls...you name it, she made it. But my favourite treat by far was always her scones. Granny would bring both sweet scones and also cheese scones and since then they have held a special place in my memory. 

I love trying out new scone recipes, and these wild garlic scones were my latest experiment. Wild garlic is only in season for a relatively short period of time, so when it is, I tend to go a bit mad and try and incorporate it into lots of my meals! The wild garlic works really well in this recipe, complimenting the cheddar perfectly with added richness and depth of flavour. These are so easy to make and are best served warm with plenty of butter. 

Makes 10 - 12 scones 

You will need:

400g plain flour, plus extra for dusting
100g butter, chilled and cubed
175ml whole milk, plus extra for coating
150g mature cheddar, grated
15 wild garlic leaves
2 eggs
1 tsp salt

Preheat the oven to 220 degrees / gas 7. 

Begin by preparing the wild garlic. Wash and cut off the stems (keep and use in stir fry's/soup to add extra flavour). Then, blanch the wild garlic in a bowl of boiling for a minute. Drain in a sieve, until there is no liquid left in the wild garlic. Place between two pieces of kitchen paper and leave to one side. 

In a large mixing bowl sift in the flour, baking powder and salt. Rub in the butter into the mixture until it resembles fine breadcrumbs. Roughly chop the wild garlic and toss in a little flour to help the pieces separate. Add the wild garlic and cheddar into the flour mixture.

In a mixing jug whisk together the milk and eggs. Make a well in the centre of the flour mixture and pour in the milk. Mix until everything is just combined then turn out onto a lightly floured work surface. Gently bring together and flatten into a 2 inch thick circle. Cut into your preferred shapes and then place on a lightly floured baking tray. Lightly brush with milk then bake in your preheated oven for 15 - 20 minutes until nicely golden on top. 

Remove from the oven and leave to cool for a few minutes on a wired rack. These guys are best served warm with lots of salted butter. Enjoy! 

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