Wild Garlic Cheese Scones
Wild garlic cheese scones made with wild garlic butter for deeper flavour. Soft, cheesy, and quick to make.
Ingredients
- 225 g self-raising flour or 225g plain flour plus an additional 2 tsp baking powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp mustard powder
- 100 g mature cheddar grated
- 90 –100 ml milk
- 1 tbsp milk for brushing
Instructions
- Preheat oven to 200°C (180°C fan) and line a tray.
- Mix flour, baking powder, salt, and mustard powder
- Rub in the cold wild garlic butter until crumbly.
- Stir in most of the cheese, reserving some for topping.
- Add milk gradually to form a soft dough. Do not overmix.
- Pat out to 2–3 cm thick and cut into rounds or wedges.
- Place on tray, brush with milk, and top with remaining cheese.
- Bake for 15–18 minutes until golden and firm.
- Cool briefly before serving.
Notes
Add extra chopped wild garlic for a stronger flavour, or swap part of the cheddar for Gruyère for a deeper taste. A spoon of wild garlic pesto also works well. If you don’t have wild garlic butter, use regular butter with chopped wild garlic, though the flavour will be milder. Store airtight for 2 days or freeze for up to 3 months. Reheat in the oven to refresh.