Very Cheesy Wild Garlic Scones
category
Bits, Bobs & Basics
servings
Makes 11 scones (or one large scone)
Cheesy and garlicky with a pleasing little tingle from hot smoked paprika and mustard, these very tasty savoury scones are best eaten warm, with lashings of good butter.
ingredients
- 225g self-raising flour, plus extra for dusting
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon mustard powder
- ¼ teaspoon hot smoked paprika
- 50g butter straight from the fridge
- 50g Parmesan or pecorino cheese, grated, plus extra for scattering
- 50g strong cheddar cheese, grated
- 40g wild garlic leaves, roughly torn in half, if large, plus a few extra for decorating (optional)
- 1 egg, lightly beaten with a fork
- 75ml milk
directions
- 1. Preheat the oven to 220°C/200°fan/gas 7. Line a baking sheet with baking or silicone paper.
- 2. Put the first 6 ingredients into a food processor and process for a minute or so, just until it has formed fine ‘breadcrumbs’. Add the two cheeses and the wild garlic leaves and process for a few seconds just until the wild garlic leaves are chopped.
- 3. Mix the egg and milk together and add to the wild garlic mixture, reserving around 1 teaspoonful for glazing. Process just until the mixture comes together into a rough dough.
- 4. Tip onto a lightly floured work surface, gently form into a dough (don’t overwork or manhandle too much) and roll the dough out to 1- 1½ cm thick. Cut into around 11 scones using a 6.5cm pastry cutter and transfer these to the baking sheet. Brush with the reserved milk mixture, top each scone with a wild garlic leaf, if using, and scatter with a dusting of grated Parmesan or pecorino cheese.
- 5. Cook for 12-14 minutes, until golden brown. Remove from the oven and transfer to a cooling rack.
Recipe Note
Get Ahead
- The scones can be kept for a day or two in an airtight container (or frozen), and warmed through before eating. As with all scones they're best eaten fresh the day they're made.
Hints & Tips
- It's easier to pick the wild garlic leaves minus the stalks as much as possible, to save time removing them before cooking. Roll the leaves up in damp kitchen towel and store in a plastic/carrier bag in the fridge to keep them fresh for a week or so.
- Make one large scone, if you prefer which will take around 14mins to cook.