When wild garlic is in season, it’s delicious combined with cheese and black pepper in these easy to pull together scones. Give the wild garlic a thorough washing in cold water, then finely chop and keep a few of the small leaves back for decoration. Our soft cake and pastry flour makes lovely light, soft scones, which is what I used in this recipe. We mill this creamy soft white flour entirely from organically farmed English grown wheat.
I also love making these scones as bite size versions, which spread with butter and served warm make a great informal nibble in place of more traditional canapés.
Makes 14 medium scones, or 28 mini scones
Preheat your oven to 180°C. Line a baking tray with baking parchment (you may need to use two).
Sift your flour into a large mixing bowl. Add the butter and gently rub it into the flour using your fingertips until you have a breadcrumb-like consistency.
Add the salt, grated cheddar, wild garlic (keep a little back to garnish), black pepper and baking powder and combine evenly. Slowly add the egg and milk to the mixture. Work the mix with your hands to achieve a dough that is slightly on the wet side, but not sticky,
Lightly flour your work surface and roll the dough out until it is about 2cm thick using a rolling pin.
Use a pastry cutter to cut out your scones and place them on a baking tray. You can re-form the scraps and roll them out again until you have used as much of the dough as possible.
Place on the baking trays, garnish the tops with any leftover wild garlic leaves, and glaze with a little milk using a pastry brush, fixing the leaves firmly into place.
Bake for 25-30 minutes until risen and golden. Transfer to a wire rack to cool, and eat on the day of making.