Cheese and wild garlic scones
With spring finally upon us here in the UK we are starting to see the spring harvest appearing with wild garlic and St. George’s mushrooms. The allotment garden is starting to sprout this years crop and while your out walking I’m sure you’ll come across the smell of garlic in the air.
Wild garlic (Allium ursinum) is popping up everywhere, you’ll find it in damp locations so woodland areas are a place for this kind of foraging. They appear from January, with flowering taking place end of April through to May. The flowers you can also eat and are great for decorative pieces on pastas and salads in the summer months. I was looking for some new ideas of what to do with it when I stumbled across a cheese and wild garlic scones recipe.
- 180g self-raising white flour
- 65g malted bread flour
- Pinch of salt
- A hand full of chopped wild garlic
- 100g cheddar, grated (plus extra for topping)
- 175ml milk
- 1egg, beaten, for brushing
- Preheat your oven to 220°C / gas mark 7.
- Mix together the flours.
- Mix in the salt, wild garlic and grated cheese.
- Add most of the milk until it is combined and add the remaining milk, but you may not need it all, until it has formed a soft paste.
- Lightly flour a surface and lightly work the paste to form a soft dough, but don’t over work it.
- Roll the dough out with a rolling pin to about 2-2.5cm thick, then cut out the scones using a 5-8cm cutter.
- Brush the tops with the beaten egg and sprinkle with cheese, if using. Place them onto a lined baking tray and bake for 15-20 minutes until lovely and golden brown.
- Transfer to a wire rack to cool, but these are great when they are still warm with butter.
You could also add these to the top of a cobbler or fill them like a sandwich.
I got inspiration for this recipe from The Greedy Gardener – thank you.
Other ideas that you could use wild garlic for pesto, pizza, butters, salads, risottos, etc the list is almost endless.