Wild Garlic and Cheese Scones




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
100g butter
125g grated cheddar cheese
60 ml milk
50ml sour cream
1 very large handful of chopped wild garlic leaves



  1. Heat the oven to 220c. Line a baking sheet/ tin with baking parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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.