Recipe: Cheese & Wild Garlic Scones
- Michael Bartley
- Mar 1, 2023
- 2 min read
๐๐๐๐ข๐ฉ๐ - ๐๐ก๐๐๐ฌ๐ & ๐ฐ๐ข๐ฅ๐ ๐ ๐๐ซ๐ฅ๐ข๐ ๐ฌ๐๐จ๐ง๐๐ฌ

Wild garlic season is here! I hope youโre 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, โs-goneโ or โs-coneโ? Iโm firmly in the โs-goneโ camp!
Hereโs the recipe (makes 10-12 scones):
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐
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 ๐ฒ๐๐ต๐ผ๐ฑ
โข 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.
โข Add the grated Grana Padano, 60g of the Gruyere and wild garlic, and mix.
โข 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.
โข Cover with cling film and place in the fridge for 20 minutes. Meanwhile preheat the oven to 180ยฐC.
โข 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.
โข 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.
โข Bake in the oven for around 15-20 mins, or until the scones are golden. Theyโre at their best when still slightly warm, with a generous knob of butter.
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