I’m expanding my repertoire for wild garlic this year instead of making vats of pesto. These scones tick all the boxes! They make a lovely light lunch with a bit of cheese and a nice crispy apple. The original recipe was on a National Trust website but I tweaked it a bit.
200g self raising flour
2 tsp baking powder
1/4 tsp salt
125g grated cheddar cheese
60 ml milk
50ml sour cream
1 very large handful of chopped wild garlic leaves
- Heat the oven to 220c. Line a baking sheet/ tin with baking parchment.
- Mix together the flour and salt and rub in the butter. It’s better to use your fingers as this will make the dough light but use a processor if you’re short of time.
- Stir in the cheese and chopped garlic, then the milk/cream a little at a time until you get a soft dough. If the dough is dry add a splash more milk.
- Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/3/4in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
- Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.