Wild Garlic Scones
Another Wild Garlic Recipe to Try this Weekend…
This wild garlic scones recipe is sure to be a crowd pleaser. Don’t believe me? Ask my work colleagues when I brought the leftover delights into the office the next day.
Another recipe as part of my wild garlic series, these scones are delicious and another one to add to my Spring tradition list. The wild garlic along with the goats cheese is a gorgeous combination. For me, I love any cheesy scone recipe, so this one was right up my list.
These do take time, but are honestly worth the effort. Who doesn’t love a buttery scone? These are perfect to serve as a savoury afternoon tea or at a lunch party you may be hosting. Your guest will be impressed with your foraging skills!
Wild Garlic Scones.
These scones are also totally customisable. Again, if you like the wild garlic taste, add more of the leaves into the recipe. Not a goats cheese lover? Try a different crumbly cheese, a Yorkshire blue cheese would go great in this recipe.
I can’t wait to go out and forage more of this delicious green stuff to make more of these. I have some friends moving into their new house soon and I’d love to present these as a homemade house warming gift.
Wild Garlic & Goats Cheese Scones
Ingredients
- 350 g strong bread flour
- 3½ tsp baking power
- ½ tsp salt
- 100 g salted butter, chilled and cubed
- 150 g goats cheese
- 80 ml milk
- 100 ml double cream
- 50 g wild garlic
- 1 egg, beaten, to glaze
Instructions
- Preheat the oven to 200℃.
- Add to a large bowl the flour, baking powder and salt. Mix to combine. Next, add the cold butter and rub in with your finger until the mixture resembles bread crumbs. Add in half the goats cheese broken into smaller pieces and mix gently.
- In a small bowl, mix the milk, double cream and finely chopped wild garlic. Slowly, pour the wet mixture into the dry ingredients. As you pour, gently mix until combined. A soft dough should form.
- Dust your work surface with flour and tip your dough onto it. Roll your dough into a rectangle shape. Scatter a little of the goats cheese into the middle of the dough. fold one third over the middle and repeat on the other side. Repeat this step with the remaining cheese. This is how you'll get lamination, which will result in flakey scones.
- Roll out the dough once more until about 2 cm thick. Cut your dough using cookie cutters and add to a baking paper-lined tray. Cover with a clean tea towel and rest for 15 minutes.
- Brush the scones with the beaten egg mixture and place into the oven. Bake for 15-20 minutes until golden brown. Once cook, place onto a cooling rake. Serve with butter and enjoy.