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Donal Skehan
Wild Garlic & Cheddar Scones | DonalSkehan.com, The perfect way to celebrate wild garlic's short season.
  • desserts-baking

Wild Garlic & Cheddar Scones

April 18

I love using wild garlic when it’s in season and it goes wonderfully in these savoury scones. It has a wonderful, subtle flavour but if you can’t get your hands on any, spring onion or chives will work nicely here too.

  • time 30 mins
  • serves Serves 8
  • video
Method
  1. Preheat the oven to 220°C/425°F/Gas Mark 7, dust a large baking sheet with flour.
  2. Combine the flour and baking powder in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs.
  3. Add 100g of the cheese, wild garlic leaves and English mustard to the bowl and mix it through the crumbs.
  4. In a measuring jug, whisk together the milk and egg until combined. Pour this into the crumb mixture (leaving about 1 tbsp of the mix in the jug) and mix through with a butter knife until a rough dough forms. Use your hands to push the dough together, making sure to include any mixture that’s stuck on the sides of the bowl.
  5. Dust a clean work surface with a little flour, turn the dough out of the bowl and press into a round shape. With a rolling pin, roll the dough out to a thickness of 2.5cm (1").
  6. Using a 7.5cm (3") circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat the process until you have used all the dough. Place the scones on the prepared baking sheet.
  7. Brush each scone with the reserved egg and milk mix, sprinkle with 25g of cheese and press wild garlic flowers in the centre to garnish.
  8. Place in the oven on the middle shelf and bake for 12-14 minutes until they have risen and turned a lovely golden-brown colour on top. Transfer to a wire rack to cool slightly before serving warm with butter.

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Ingredients

Makes 6-8 scones

4 cups self-raising flour, plus extra for dusting

1 stick of butter, chilled

1 tsp baking powder

1 cup Irish cheddar cheese, grated

1/4 cup wild garlic leaves, finely chopped

1 tsp English mustard powder

1 cup milk, plus extra for brushing

2 large free-range eggs

Wild garlic flowers, to garnish

Makes 6-8 scones

500g self-raising flour, plus extra for dusting

120g butter, chilled

1 tsp baking powder

125g Irish cheddar cheese, grated

50g wild garlic leaves, finely chopped

1 tsp English mustard powder

250ml milk, plus extra for brushing

2 large free-range eggs

Wild garlic flowers, to garnish

You'll Need

Large baking sheet

Large mixing bowl

Measuring jug

Rolling pin

7.5cm (3″) circular pastry cutter

4.1
(19)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan
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