Wild Garlic and Cheese Scones

Updated: May 20

Courtesy of Heathe

Courtesy of Heather Dewhurst


  • 500g Self raising flour

  • 4 tsp baking powder

  • ¼ tsp salt

  • 200g butter

  • 50g grated cheddar cheese

  • 200 ml milk

  • 2 large handfuls chopped wild garlic leaves

Heat the oven to 220c/425f/Gas 7. Lightly grease a baking sheet.


Method

  • Mix together the flour and salt and rub in the butter.

  • Stir in the cheese and chopped garlic, then the milk to get a soft dough

  • Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/3/4in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

  • Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.

TIP: Do not twist the cutter when cutting the scones and do not brush the sides of the scones as both of these actions will prevent rising!

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