Wild garlic grows in abundance in the woodlands of England and makes a great alternative to shop bought garlic which can be overpowering. The delicate leaves are easily identified by the sweet smell of garlic and require only a thorough wash before using.
Wild Garlic and Cheddar Cheese Scones
(you will need a small square cutter, makes 6 large scones)
- 225g self raising flour
- 125g, mature cheddar, grated
- 115ml full fat milk
- 2 tbsp. chopped wild garlic, stalk, leaf and bud
- 100g butter
- beaten egg, to glaze
- Place the flour and butter into a bowl, using your fingertips, rub in till it resembles bread crumbs. Add the grated cheese and wild garlic, stir to combine.
- Stir in the milk with a knife, gently, not overworking the dough.
- Turn out on a lightly floured board and press into the dough is 1.5 inches in thickness. Cut out squares of the dough and arrange on a greased baking tray.
- Brush with the beaten egg and bake for 15 minutes at 200oC.
Serve whilst warm with lashings of salted butter and enjoy!