Very Cheesy Wild Garlic Scones
Makes 11 scones (or one large scone)
Bits, Bobs & Basics
Cheesy and garlicky with a pleasing little tingle from hot smoked paprika and mustard, these very tasty savoury scones are best eaten warm, with lashings of good butter.
ingredients
- 225g self-raising flour, plus extra for dusting
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon mustard powder
- ¼ teaspoon hot smoked paprika
- 50g butter straight from the fridge
- 50g Parmesan or pecorino cheese, grated, plus extra for scattering
- 50g strong cheddar cheese, grated
- 40g wild garlic leaves, roughly torn in half, if large, plus a few extra for decorating (optional)
- 1 egg, lightly beaten with a fork
- 75ml milk
directions
- 1. Preheat the oven to 220°C/200°fan/gas 7. Line a baking sheet with baking or silicone paper.
- 2. Put the first 6 ingredients into a food processor and process for a minute or so, just until it has formed fine ‘breadcrumbs’. Add the two cheeses and the wild garlic leaves and process for a few seconds just until the wild garlic leaves are chopped.
- 3. Mix the egg and milk together and add to the wild garlic mixture, reserving around 1 teaspoonful for glazing. Process just until the mixture comes together into a rough dough.
- 4. Tip onto a lightly floured work surface, gently form into a dough (don’t overwork or manhandle too much) and roll the dough out to 1- 1½ cm thick. Cut into around 11 scones using a 6.5cm pastry cutter and transfer these to the baking sheet. Brush with the reserved milk mixture, top each scone with a wild garlic leaf, if using, and scatter with a dusting of grated Parmesan or pecorino cheese.
- 5. Cook for 12-14 minutes, until golden brown. Remove from the oven and transfer to a cooling rack.