Wild Garlic and Cheese Scones

Wild Garlic and Cheese Scones

When I got a bag of wild garlic in my veg box, I really didn’t know what to do with it. I was delighted, then when a friend shared a recipe on Facebook that he’d tried that afternoon for wild garlic and cheese scones. It was a National Trust recipe (https://www.nationaltrust.org.uk/prior-park-landscape-garden/recipes/wild-garlic-and-cheese-scones), and used ingredients I wouldn’t use like margarine and wheat flour. So I adapted to use butter and white spelt flour instead. These were delicious. The recipe I worked from suggested that it would make 25 scones, but we got 3 dozen out of the ingredients. So next time, I will be inclined to halve the quantities. They were delicious with butter and a lump of cheese as a tasty light lunch.

Ingredients

  • 500g spelt flour

  • 2 tsp bicarbonate of soda (if using SR flour, omit this)

  • 4 tsp baking powder

  • 1/4 tsp salt

  • 200g butter

  • 250g grated cheddar style cheese

  • 200 ml milk

  • 2 large handfuls wild garlic leaves, finely chopped

Directions

  • Mix the bicarbonate of soda, baking powder and salt into the flour and rub in the butter to a crumb-like consistency. Stir in the cheese and chopped garlic. Add the milk slowly while stirring to a soft dough. You may need to get your hands in to mix all the dry ingredients in.
  • Turn the dough mixture on to a floured surface and knead gently. Pat or roll it out to about 2cm thick. Cut out circles using a 5cm/2in round cutter and put on a greased baking sheet (I use Bake-O-Glide instead of greasing).
  • Gather up the remaining dough, gently knead and pat out to 2cm depth and cut out more rounds until all the dough is used up.
  • Brush the tops of the scones with milk. Bake for about quarter of an hour in a hot oven (about 220C) until golden brown and well risen. Leave to cool on a cooling rack and serve with butter and a lump of cheese.