I’ve been wanting to try wild garlic for ages but have never been able to find it… until now. I came across some at a local market and in my excitement, bought way more than one person could possibly eat. I have now stocked up the freezer with a variety of garlicky infused meals and baked goods. It’s going to be a good week.
These scones are wonderfully fluffy, and cheesy. The wild garlic is quite different to using garlic cloves. It has a more subtle onion flavour, very similar to chives but more… well, garlicky.
Makes about 6 whoppers
- 220g self-raising flour
- ½ teaspoon fine sea salt
- 50g butter
- 1 egg beaten
- 120g grated cheddar cheese
- a generous handful of wild garlic, finely chopped (if you haven’t got any wild garlic snipped chives work well instead)
- a pinch of cayenne pepper
- a good pinch of English mustard powder
- Preheat the oven to 200°C
- Sift the flour and salt into a large bowl
- Rub the butter in until it resembles fine breadcrumbs
- Stir in the grated cheese and finely chopped wild garlic or chives
- Add the pepper and mustard and mix
- Add enough milk to the beaten egg to make it up to 150ml of liquid
- Make a well in the centre of the flour mixture and pour in the egg/milk mixture
- Mix to a soft dough with a metal knife
- Turn onto a floured surface and knead gently and lightly until it is just smooth
- Press out to about 2½cm deep and cut out rounds with a 7cm pastry cutter gathering the scraps together each time, re-rolling and stamping until you have 6 or 7 scones
- Pop the scones onto a lightly oiled baking sheet, brush the tops with a little milk and bake them for 15 – 20 minutes until well risen and golden brown and your kitchen smells divine
- Leave to cool on a wire rack or scoff straight from the oven!