I am a little bit in love with garlic and when I found a mass of wild garlic growing on Charles farm in Wales I couldn’t wait to start cooking with it. I had heard about making pesto but couldn’t resist this recipe for scones, another one of my all time favourite things! I’ll be sharing the recipe for wild garlic pesto and wild garlic butter once they have been tested out…
A very easy recipe with yummy results. They aren’t the type of scone you have with jam and cream but they are very delicious served fresh and hot from the oven with a spread of butter, be warned though… you might want to double the ingredients!
Wild Garlic and Cheese Scones:
Makes 10 Scones
- 250g self raising flour
- 50g butter
- 25g strong chedder, grated
- 1 egg, beaten
- 100ml milk
- Small handful of wild garlic, chopped
Rub the butter into the flour and mix in the cheese and wild garlic. Beat the egg and milk together and gradually add to the mixture, kneading gently until you have a soft dough. Keep a little of the milk mixture for use later.
Roll out the dough onto a floured surface to about 2 cm thick and cut into 2 inch rounds using a cutter. Lay them onto a greased tin and brush the tops with the remaining milk and egg mixture. Bake in a preheated oven at 220C/gas mark 7 for 10-12 minutes or until the scones turn a golden colour. Enjoy warm or hot with a spread of butter.