Savoury scones/Wild Garlic Scones
Wild Garlic & Aged Cheddar Scones
Perfect for spring, when wild garlic is at its best! (If you are able to find some locally grown wild garlic, all the better) DH
Served with Chargrilled Red Pepper Relish and a dollop of crème fraîche
Prep time: 10 Minutes
Cooking time: 15 Minutes
Serves: 8
Recipe is great with...
Chargrilled Red Pepper Relish
Alternatives:
-
Alternatives:
- Caramelised Onion with Black Garlic Relish
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250g Self-raising flour1/2 tsp Fine sea-salt1 tsp Baking Powder60g Cold unsalted butter100g Aged Cheddar2 tbsp Chopped Wild Garlic or Chives150ml Whole Milk1 tsp Dijon Mustard1 Egg (beaten)
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- Preheat oven to 200°C (fan 180°C) and line a baking tray with parchment paper.
- In a large bowl, whisk together the flour, salt, and baking powder.
- Rub the cold butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- Stir in the grated cheddar and chopped wild garlic.
- Mix the Dijon mustard into the milk, then gradually add to the dry ingredients, stirring with a butter knife until it just comes together.
- Turn the dough onto a lightly floured surface and gently pat it to about 3cm thick. Use a floured cutter to stamp out scones (no twisting).
- Place on the baking tray, brush with beaten egg, and bake for 12–15 minutes until golden and well risen.
Ingredients
- 250g Self-raising flour
- 1/2 tsp Fine sea-salt
- 1 tsp Baking Powder
- 60g Cold unsalted butter
- 100g Aged Cheddar
- 2 tbsp Chopped Wild Garlic or Chives
- 150ml Whole Milk
- 1 tsp Dijon Mustard
- 1 Egg (beaten)
Method
- Preheat oven to 200°C (fan 180°C) and line a baking tray with parchment paper.
- In a large bowl, whisk together the flour, salt, and baking powder.
- Rub the cold butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- Stir in the grated cheddar and chopped wild garlic.
- Mix the Dijon mustard into the milk, then gradually add to the dry ingredients, stirring with a butter knife until it just comes together.
- Turn the dough onto a lightly floured surface and gently pat it to about 3cm thick. Use a floured cutter to stamp out scones (no twisting).
- Place on the baking tray, brush with beaten egg, and bake for 12–15 minutes until golden and well risen.
