Cheese and wild garlic scones
Whilst there’s not much growing in the garden this time of the year, it’s one of the best time for foraging as tender spring greens are beginning to appear. My favourite and luckily one of the most abundant is wild garlic, that grows in damp woodlands and along shady riverbanks all over the UK. It’s similar to the north American plant known as ramps and its old English name ramsons is obviously linked. Unlike across the Atlantic, over here we eat the green leaves and not the small bulbs, which is presumably why it’s becoming quite rare and even protected in some parts of America whilst in the UK it grows all over the place.
I love the stuff and try and eat as much as I can during its short season, such as soup and risotto, or just added to a salad. These scones are something I dreamed up cycling home on a chilly damp day.
- 8oz / 250g self raising flour
- 2oz / 50g butter
- 1oz / 25g strong cheddar, grated
- small bunch of wild garlic, chopped
- 1 egg, beaten
- 4 fl oz / 100ml milk
Rub the butter into the flour and mix in the cheese and garlic. Mix the egg and milk together and gradually add to the mixture, kneading gently with your fingers until you have a soft dough. Keep a little of the liquid aside for later.
Roll out on a floured surface to about 3/4 inch or 2cm thick and cut into rounds using a 2 inch / 5 cm cutter. Brush the tops with the remaining milk and egg mixture. Bake in a preheated oven at 220°C / gas mark 7 for 10 - 12 minutes. Cool on a wire rack, but try and eat them while they’re still warm with plenty of butter.