1 Star2 Stars3 Stars4 Stars5 Stars (45 votes, average: 3.89 out of 5)
Loading...

Wild Garlic and Cheese Scones

Vegetarian

Mature cheddar and wild garlic leaves give these scones a wonderful aroma and flavour. Quick and easy to make, they’re delicious eaten warm from the oven. Carefully break them open with your fingers (never cut them with a knife when warm – you’ll make them doughy) and spread with butter. For a picnic, try them split and sandwiched with cream cheese and chutney. The scones also make an excellent accompaniment to a bowl of soup.

Makes : 6
Prep : 15 minutes
Cook : 25 minutes
  • 200g plain flour
  • 50g butter, fridge-cold
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ¼ teaspoon cayenne pepper
  • 1 level teaspoon English mustard powder
  • 1 level teaspoon caster sugar
  • 100g mature cheddar, grated, plus a little extra for sprinkling
  • 50g wild garlic leaves, finely shredded
  • 1 egg
  • 4 tablespoons buttermilk (or 2 tablespoons natural yoghurt mixed with 2 tablespoons cold water)
  • Milk, for brushing

Method

  1. Preheat the oven to 200˚C and line a baking sheet with greaseproof paper.
  2. Rub the butter into the flour with your fingertips (or blitz briefly in a food processor) until the mixture resembles fine breadcrumbs. Add the salt, baking powder, cayenne, mustard powder, sugar, cheddar and wild garlic and toss to combine evenly.
  3. Beat the egg into the buttermilk (or yoghurt-and-water mix), then pour into dry ingredients. Mix lightly to form a stiff dough. Turn the dough onto a floured surface and flatten to around 4cm thick. Cut into six wedges or squares and set them on the lined baking sheet, spaced wide apart. Brush the tops with milk and top each scone with a little grated cheddar.
  4. Bake for 20–25 minutes, until risen and golden brown (they should sound hollow when tapped on the bottom). Cool briefly on a wire rack and eat warm with butter, or cool completely before storing in an airtight container.

Credits

Recipe and photos by Otherwise for Wild Food UK

COMMENTS

10 comments for Wild Garlic and Cheese Scones

  1. Bev says:

    We love this recipe, the scones are delicious

    1. Simon Daley says:

      Thank you for letting us know, Bev!

  2. Tina says:

    These are totally delicious!

    1. Simon Daley says:

      Thanks Tina, we love them too!

  3. Mandy Allen says:

    Hi could I freeze theses before I bake them x

    1. Simon Daley says:

      Hi Mandy,

      Yes you can freeze the uncooked scones – they’ll keep for up to 3 weeks (after that the baking powder starts to get less effective so the scones won’t rise so well). Line a baking sheet with parchment and arrange the scones spaced well apart, just as you would for baking. Put the tray in the freezer overnight then pack the frozen scones into a plastic box or freezer bag. For best results, bake the scones from frozen as above adding 5 minutes or so to the cooking time, until they are risen and golden brown with a hollow sound when tapped on the bottom.

  4. Mandy Allen says:

    Thank you, I will be making some later

  5. Emma Neill says:

    Cahow long do you think you can freeze cooked scones?

    1. Simon Daley says:

      Hi Emma, you can freeze cooked scones for up to 3 months. Thaw them overnight in the fridge and, when thoroughly defrosted, enjoy them at their best by warming them in the oven (at 180˚C for about 6 minutes).

      1. Emma Neill says:

        Thank you, off to harvest some wild garlic now!

Post a Comment

Your email address will not be published. Required fields are marked *

RELATED INGREDIENTS