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Recipe: Cheese & Wild Garlic Scones

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Wild garlic season is here! I hope youโ€™re ready for the barrage of ramson related posts!

While the leaves are young and punchy, I wanted to make some scones. These always go down well at home as the better half likes to take them to work.

I made these with half Grana Padano and half Gruyere, but a strong mature cheddar would work just as well.

The only question is, โ€˜s-goneโ€™ or โ€˜s-coneโ€™? Iโ€™m firmly in the โ€˜s-goneโ€™ camp!

Hereโ€™s the recipe (makes 10-12 scones):


450g self-raising flour (plus extra for dusting)

115g unsalted butter

60g Grana Padano, finely grated

70g Gruyere, grated

350ml whole milk

25g wild garlic, washed & finely chopped

1 1/2 tsp baking powder

1 pinch salt

1 egg yolk

๐— ๐—ฒ๐˜๐—ต๐—ผ๐—ฑ

โ€ข Rub the flour, salt, baking powder and butter together in a mixing bowl. You can do this in a food processor if preferred by pulsing until combined, then tip into a bowl for the next step.

โ€ข Add the grated Grana Padano, 60g of the Gruyere and wild garlic, and mix.

โ€ข Add 300ml of the milk gradually (reserving the rest for the egg wash), folding until incorporated. If the mixture seems a little too wet, add a touch more flour.

โ€ข Cover with cling film and place in the fridge for 20 minutes. Meanwhile preheat the oven to 180ยฐC.

โ€ข Dust a work surface with some flour and roll out the dough until 2-2.5cm thick. Use a round cutter (roughly 5cm) to cut out the scones. Ball up any remaining dough and repeat.

โ€ข Place the scones on a baking tray lined with parchment, ensuring there is a gap in between to allow them to expand. Mix the egg yolk with the remaining 50ml milk & brush the tops of the scones with a pastry brush. Add the remaining 10g of the gruyere to the top of the scones.

โ€ข Bake in the oven for around 15-20 mins, or until the scones are golden. Theyโ€™re at their best when still slightly warm, with a generous knob of butter.

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