Foraged Wild Garlic and Cheese Scones

I love the wild garlic season, this year I have made pesto and butter for the freezer as well as dumplings in a beef stew. I was a little nervous about trying to make scones as the last time I had a go they didn’t rise at all and were as hard as rocks. Actually they were inedible! Thankfully this time they turned out great, I used a recipe from on the plate, the result, fluffy tasty scones.

Ingredients (makes 9 scones)

  • 175g self raising flour, I used brown
  • Pinch of sea salt
  • 1 tsp English mustard powder
  • 25g butter, softened to room temp
  • 75g mature cheddar cheese, grated
  • 1 egg
  • 2 tbsp of milk, I use skimmed
  • Handful of washed wild garlic leaves, finely chopped
  • 3 tbsp of Parmesan or cheddar cheese


  1. pre heat oven to 200 degrees fan.
  2. In a bowl mix the flour salt and mustard powder, give it a mix to combine
  3. Tear the butter into pieces and add to the flour, rub the flour and butter together with your fingers until it resembles breadcrumbs. (I did it by hand this time as my previous scones didn’t work using a processor).
  4. Add the grated cheese and chopped garlic, lightly mix to combine.
  5. Beat the egg with the milk, add to the flour and mix.
  6. Tip the flour mixture onto a floured surface and knead as lightly as you can to form a dough.
  7. Roll the dough out to at least 2cm thick, using a cutter or an upside dow glass, place on a greased baking tray, brush each one with some milk, sprinkle over the extra cheese.
  8. Bake in the oven for 12 minutes or until golden brown. Serve with butter or chutney. Enjoy.

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