Wild Garlic (Allium ursinum) can be a little bit like one of Africa’s big-five in wild food circles, a species which can become a part of the ordinary for those with a patch nearby, but a thing of wonder to those who have to travel to find it. I find myself somewhere in between, it grows in abundance near us and every year I make several trips out to collect different stages of the growth to use fresh or preserve by drying, pickling, fermenting and freezing.
The recipe below is a version of Wild Garlic and Cheese Scones, it only needs a few handfuls of Wild Garlic as the cheese really brings out the flavour so you are left with plenty more for other dishes!
Ingredients (makes 12)
- 350 grams self-raising flour
- 1.5 teaspoon baking powder
- 80 grams butter
- 150 grams finely grated cheese
- 50 grams wild garlic leaves finely chopped
- 0.5 teaspoon salt
- freshly ground pepper
- 2 eggs
- milk
Method
Pre-heat oven to 220c / 200c fan / 450 F / gas mark 7
Grease and flour a baking tray
- Mix the flour, baking powder and salt in a bowl, add the butter and rub in to combine and form a breadcrumb texture.
- Add the grated cheese and finely chopped wild garlic and give it a stir to mix it all together.
- Add the egg to a well in the centre and use a spoon to roughly combine.
- Add milk a little at a time, stirring to fully combine after each addition until you have added enough to form a soft dough. I find it easiest to use my hands to combine it at this stage.
- Turn the dough out onto a floured surface and knead softly to ensure the dough has all combined, gently press out until you have a flat dough of about 2cm depth.
- Use a pastry/cookie cutter around 5cm across to cut out the scones or cut up with a knife into squares of this size and place on your tray.
- Brush the tops with milk before putting in the oven.
- Bake the scones for 10-15 minutes or until evenly golden brown on top, place on a wire rack to cool and try not to eat them all whilst still warm!
Notes:
These scones can be eaten cold or reheated gently in a medium oven, usually with lashings of butter or accompanying soup. They’re also delicious served with Wild Garlic butter!
If you’d like to learn more about Wild Garlic, we’ve compiled our most popular articles, recipes and guides in one Ultimate Guide to Wild Garlic.
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