Wild Garlic Scones

 Tender, golden scones filled with mature cheddar and the fresh green flavour of spring wild garlic.

Ingredients

225 g self-raising flour
50 g cold butter, cubed
100 g mature cheddar or similar hard cheese, grated
A small handful of wild garlic leaves, finely chopped
150 ml milk or oat milk
A pinch of salt
Optional: a pinch of black pepper or mustard powder

Method

Heat the oven to 200°C, or 180°C fan, and line a baking tray. Rub the butter into the flour and salt until the mixture resembles breadcrumbs. Stir in the grated cheese and chopped wild garlic. Add the milk and mix gently to form a soft dough. Turn onto a lightly floured surface, pat to 2–3 cm thick and cut into rounds. Place on the tray and bake for 12–15 minutes until risen and golden. Serve warm with butter, soft cheese or soup.

Storage

These scones freeze well and reheat nicely in a warm oven.

Foraging & Safety Notes

Be completely certain you have identified wild garlic correctly. Gather only from clean, unsprayed places away from roads, and wash the leaves before use.