Light Bites & Snacks Sides

Sheep’s Cheese and Wild Garlic Scones

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.

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