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
- Preheat the oven to 200 degrees Celsius.
- Sift the flour, bicarbonate of soda and cream of tartar into a large bowl.
- Using your finger tips rub the butter into the flour until no lumps.
- Chop the wild garlic into small pieces as you would with herbs.
- Grate the cheese using a large sized grater.
- 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.
- Using a knife mix the mixture until it comes together.
- Tip onto a floured work surface and knead gently until smooth.
- Roll the dough out to 1.7cm thick. Cut out circles using a 5cm cutter.
- 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.
- Bake in the oven for 10 minutes until golden and well risen.
- Serve warm with lots of butter.