As everyone during the lockdown, I took to long walks in the forest, following a little stream to get there, enjoying seasons unfolding. There seemed to be a new type of wildflower appearing every few days, and learning their name became a favourite hobby. Finding wild garlic, and later wild leek (a cousin, similar in taste) was a real highlight, a treasure carried preciously back home and be turned into pesto, risotto and, ô joy, wild garlic scones…
Followed much experimenting. Most recipes disappointed – too floury, too bland. Until Rosie Birkett’s which ticked all the boxes: the full poetry of wild garlic, rich and peppery and the moreishness than only cheddar can bring.
Not wild garlic season? Try this with chives and garlic scrapes instead….
You will need:
- 350g self raisong flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp cayenne pepper
- 1/2 tbsp caster sugar
- 85g chilled butter, diced
- 150 g grated cheddar cheese
- 60ml whole milk
- 100g Greek yogurt
- 20 g wild garlic, chopped
- 1 egg, beaten
And here is how to make these amazing scones:
- Heat the oven at 200 deg C (fan)
- Sift the flour, baking powder and a pinch of salt in a bowl. Season with the Cayenne pepper and sugar. Tip in the butter and rub the mix with your fingertips until it resembles breadcrumbs. Add the cheddar, combine and chill in the fridge for 5 mn.
- Meanwhile, combine the milk, yogurt, wild garlic with a pinch of salt in a food processor and blend into a liquid.
- Pour over the scone mix and mix into a smooth dough. Cover with a tea towel and leave to rest for 15 mn.
- Turn the dough out onto a lightly floured surface and roll the dough. You want it to be 3-4 cm deep. Use a cutter to cut out your scones.
- Line a tray with baking paper and place your scones on it. Use flowers to decorate the top if you have collected some. Brush with the beaten egg and bake for 12-15 mn until golden.
- Leave to rest for 15 mn and devour.