Wild Garlic and Cheese scones – Willey’s weekly bake 133




This weeks back is because I love wild garlic, it isn’t around for very long but lines the grass verge down my lane and can be found in abundance in the local wood. It is a distinct flavour, not as strong as bulb garlic but light and a fresher taste pertly paired with a strong cheese or made into pesto for a light pasta sauce. A family favourite is my mum’s classic cheese scones best eaten warm with lots of butter on, so this is my take on them.



  • 338g of Plain flour
  • 1.5 tsp of Bicarbonate of soda
  • 1.5 tsp of Cream of tartar
  • 38g of Butter
  • 225ml of Butter Milk or Evaporated Milk
  • 50g Parmesan or other hard cheese
  • Large handful of wild garlic leaves


  1. Preheat the oven to 200 degrees Celsius.
  2. Sift the flour, bicarbonate of soda and cream of tartar into a large bowl.
  3. Using your finger tips rub the butter into the flour until no lumps.6A72B846-7163-4C53-BCD7-F9732E6C22BE
  4. Chop the wild garlic into small pieces as you would with herbs.
  5. Grate the cheese using a large sized grater.


  1. Create a well in the centre of the bowl and pour in the milk and add the garlic and cheese. Save a little of the cheese to place on top. 25A6B1EE-225F-41AE-8624-9EE0BCE895B5
  2. Using a knife mix the mixture until it comes together.


  1. Tip onto a floured work surface and knead gently until smooth.
  2. Roll the dough out to 1.7cm thick. Cut out circles using a 5cm cutter. C37EE090-4C6C-4124-8961-E75B42EF2268
  3. Place rounds on a baking tray with teflon sheet or baking paper. Brush with spare milk or an egg wash and add a little of the left over cheese on top of each scone.
  4. Bake in the oven for 10 minutes until golden and well risen.
  5. Serve warm with lots of butter.



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