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Wild garlic and cheddar scones

These delicious cheesy bakes are one of my favourite treats.
Dietary Requirements
Difficulty Level
Serving size
15 mins
Prep time
approx 18 mins

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.



self-raising flour plus extra for dusting
½ tsp
baking powder
1-2 tsp
mustard powder
½ tsp
cold cubed butter
extra mature cheddar, grated
wild garlic finely chopped, save a few ends of leaves for decorating the tops
medium egg plus another beaten for the egg wash


Step 1

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.

Step 2

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.

Step 3

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.