Seasonal savoury scones. If you can’t get wild garlic, or it’s our of season, substitute with chives, spring onions, or spinach with a small clove of grated garlic.
Don’t like sheep’s cheese? Whatever cheese you like would be suitable as long as it is medium-hard e.g. Gruyere, Manchego, Cheddar, Wensleydale, Goat’s etc
Makes 9 scones
- 125g plain wholemeal flour
- 125g plain flour
- 1 tsp baking powder
- 50g butter, cold, cut into small cubes
- 125g hard sheep’s cheese, grated
- 30g wild garlic, roughly chopped
- 1 egg
- Approximately 140ml semi-skimmed milk
- Preheat the oven to 220°C/ 200°C fan
- Add the flours, baking powder and butter to a large mixing bowl. Mix the butter into the flour using your fingertips till it resembles breadcrumbs.
- Mix 100g of the cheese in, reserving 25g, and all the wild garlic.
- Crack the egg into a measuring jug and top the volume up to 200ml of liquid with milk. Mix.
- Add the egg mixture to the dry ingredients – you may not need it all so hold back around 20ml – and mix to form a soft but sticky dough.
- Turn out onto a floured surface and knead for 30 seconds till it comes together.
- Roll out to 2.5cm (1 inch) thick and using a 6-7cm cutter, cut rounds of the mixture out, dredging the cutter with flour between each cut to keep the sides clean.
- Reroll any remaining dough.
- Place the scones onto a lined baking tray, brush the top with any remaining egg milk mixture and top with the remaining cheese. Bake for 15 minutes till risen and golden brown.
- Transfer onto a wire rack.
- Allow to cool completely before storing in an airtight container for up to 3 days or freezing for up to 3 months.
Per scone*: 205kcal/ 10.1g fat/ 6.0g saturated fat/ 20.8g carbohydrates/ 2.4g fibre/ 7.2g protein
*Analysis done using chive nutritional information.