Wild garlic and cheddar scones
I lOVE wild garlic, the flavour is so wonderful and the smell as these baking is incredible. It’s a perfect marriage with the cheddar and wild garlic all packaged up into tender and crumbly scones. Best eaten warm, I find it hard to wait for them to cool down! If you’re lucky enough to have wild garlic near you it’s really fun to go and pick a little for baking.
Preheat the oven to 200 degrees fan.
Add the flour, baking powder and salt into the food processor and pulse a few times to distribute the powders together.
Add the cold butter cubes into the food processor and blitz until the mixture looks like fine breadcrumbs and there are no chunks of butter visible.
Add the cheese, wild garlic and mustard powder, and pulse a couple of times to distribute.
Beat the egg and milk together and add to the dry mix.
Blitz briefly so you have a soft, but not sticky dough.
Tip out onto a lightly flour dusted surface.
Flour your hands a little, then knead the dough lightly for a few moments then use a lightly floured rolling pin to roll out the dough to about 1 inch thick.
Cut out to match the size of your loaf tins (you may have a rectangle cutter a similar size, if not you can use the base of the tins as a guide to give you the shape.
If you’re using a cutter and free form shapes just place them on a lined tray with some space in between.
Egg wash and add a wild garlic leaf to the top of each scone.
Bake for 15-18 mins until nicely golden brown, risen and springy.
Best served warm.