Wild garlic season is upon us and the young, tender and oh so pungent leaves are so delicious in scones. Or wedges as I have shaped them here. I bake several batches while the leaves keep coming and I store them in the freezer to make this foraged offering last a bit longer.
I have adapted a basic savoury scone recipe with a few additions to complement the wild garlic. I mix 200g of plain flour and 50g of cold butter (I use unsalted) in the mixer and then I add 2 tsp of baking powder, 1 tsp of caster sugar, 1/2 tsp of salt, a bit less than 1/4 tsp of cayenne pepper and 1 tsp of mustard powder. Then I toss in 100g of grated mature cheddar (Gruyère also works well) and 50g of washed and finely shredded wild garlic leaves and mix evenly.
Separately in a measuring jug, I mix 2 tbsp of natural yogurt with 2 tbsp of cold water and I beat 1 egg into that before pouring this wet mixture into the dry ingredients. I use the mixer to lightly turn this into a stiff dough that I then roughly shape and flatten to a 4cm thickness. I then cut into wedges that I place on a baking sheet. I brush these shapes with a little milk and sprinkle some gratings of cheese on top.
I bake them for about 20 minutes in a pre-heated oven at 200˚C. They are ready when they have risen and turned a gorgeous golden colour.
They are particularly delicious eaten warm with butter, with a bowl of soup.
Credit: I came across this recipe on https://www.wildfooduk.com/
