Recipe: Cheese & Wild Garlic Scones
𝐑𝐞𝐜𝐢𝐩𝐞 - 𝐂𝐡𝐞𝐞𝐬𝐞 & 𝐰𝐢𝐥𝐝 𝐠𝐚𝐫𝐥𝐢𝐜 𝐬𝐜𝐨𝐧𝐞𝐬
Wild garlic season is here! I hope you’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, ‘s-gone’ or ‘s-cone’? I’m firmly in the ‘s-gone’ camp!
Here’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
• 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.
• Add the grated Grana Padano, 60g of the Gruyere and wild garlic, and mix.
• 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.
• Cover with cling film and place in the fridge for 20 minutes. Meanwhile preheat the oven to 180°C.
• 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.
• 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.
• Bake in the oven for around 15-20 mins, or until the scones are golden. They’re at their best when still slightly warm, with a generous knob of butter.