Wild Garlic and Cheese Scones
200g plain flour
50g butter, fridge-cold
½ teaspoon salt
2 teaspoons baking powder
¼ teaspoon cayenne pepper
1 level teaspoon English mustard powder
1 level teaspoon caster sugar | Milk, for brushing
100g mature cheddar, grated, plus a little extra for sprinkling
50g wild garlic leaves, finely shredded | 1 egg
4 tablespoons buttermilk (or 2 tablespoons natural yoghurt mixed with 2 tablespoons cold water)
Mature cheddar and wild garlic leaves give these scones a wonderful aroma and flavour.
Quick and easy to make, they’re delicious eaten warm from the oven.
Carefully break them open with your fingers (never cut them with a knife when warm – you’ll make them doughy) and spread with butter.
For a picnic, try them split and sandwiched with cream cheese and chutney.
The scones also make an excellent accompaniment to a bowl of soup.
1. Preheat the oven to 200˚C and line a baking sheet with greaseproof paper.
2. Rub the butter into the flour with your fingertips (or blitz briefly in a food processor) until the mixture resembles fine breadcrumbs. Add the salt, baking powder, cayenne, mustard powder, sugar, cheddar and wild garlic and toss to combine evenly
3. Beat the egg into the buttermilk (or yoghurt-and-water mix), then pour into dry ingredients. Mix lightly to form a stiff dough. Turn the dough onto a floured surface and flatten to around 4cm thick. Cut into six wedges or squares and set them on the lined baking sheet, spaced wide apart. Brush the tops with milk and top each scone with a little grated cheddar.
4. Bake for 20–25 minutes, until risen and golden brown (they should sound hollow when tapped on the bottom). Cool briefly on a wire rack and eat warm with butter, or cool completely before storing in an airtight container.