Cheese & Wild Garlic Scones

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wild-garlic-and-cheese-scones 12/02/2017

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

Ingredients:

  • 220g self-raising flour
  • ½ teaspoon fine sea salt
  • 50g butter
  • 1 egg beaten
  • Milk
  • 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

Method:

  1. Preheat the oven to 200°C
  2. Sift the flour and salt into a large bowl
  3. Rub the butter in until it resembles fine breadcrumbs
  4. Stir in the grated cheese and finely chopped wild garlic or chives
  5. Add the pepper and mustard and mix
  6. Add enough milk to the beaten egg to make it up to 150ml of liquid
  7. Make a well in the centre of the flour mixture and pour in the egg/milk mixture
  8. Mix to a soft dough with a metal knife
  9. Turn onto a floured surface and knead gently and lightly until it is just smooth
  10. 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
  11. 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
  12. Leave to cool on a wire rack or scoff straight from the oven!
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