I am continuing to enjoy my experiments with wild garlic, and this week I have made my absolute most favourite recipe so far. These wild garlic and cheddar scones are just so scrummy, I can barely wait for them to cool enough to eat, and especially decadent with a knob of butter on….
220g self-raising flour
120g grated cheddar
Handful of wild garlic
1/2 tsp cayenne pepper
1/2 tsp mustard powder
- Pre-heat the oven to 200C
- Mix the flour, cayenne pepper and mustard 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.
These barely lasted long enough for me to freeze any, but I am going to make another big batch before the wild garlic disappears for another year.