Wild garlic savory scones

You will need:

280g of plain flour

140g of course wholemeal flour

1 tsp of bread soda

Half tsp of baking powder

Half tsp of salt

60g of cold butter, cubed

2 eggs, lightly beaten

A handful of wild garlic stems, finely chopped

1 tsp of honey

Buttermilk added to the egg to make 280ml in total

20g of pecorino or Parmesan cheese, very finely grated

Wild Garlic is such a beautiful plant and works so well in our scone recipe.

Method:

Heat your oven to 200C and line a baking tray with parchment.

Put all of the ingredients into the mixing bowl and stir together. Rub in the butter until the mixture resembles rough breadcrumbs.

Lightly mix the egg, buttermilk, chopped wild garlic and honey and stir them into the dry ingredients until combined. Bring the dough together with your hands and transfer onto a lightly floured surface.

Roll to about 4cm in thickness, the dough should be handled as little as possible. Cut with a circular cutter. I usually make about 10 scones. Sprinkle each scone with the finely grated cheese and press it lightly into the surface with your fingers.

Bake for 15 to 20 minutes until golden on top and baked through. Allow to cool for 10 minutes and then transfer to a wire rack.

Wild garlic savory scones

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