Easy peasy and very cheesy. Slather with too much butter and dip into your hot soup.
Makes 9
350g strong bread flour
½ tsp salt
3½ tsp baking powder
100g unsalted butter, cut into
small cubes
150g goat’s cheese
50g wild garlic, chopped, saving
9 leaves for decoration
90ml milk
100ml double cream
1 egg (beaten)
To make
1 Preheat the oven to 190C/Fan 170C/Gas 5. Place the flour, salt and baking powder into a large mixing bowl. Add the butter and rub it into the flour mix with your fingers until it has a breadcrumb-like consistency.
2 Break the goat’s cheese into small pieces and stir gently into the mix.
3 Finely chop the wild garlic and place in a bowl along with the milk and cream. Gently blend the wet and dry ingredients together to form a dough.
4 Lightly flour a surface and roll out the dough into a square roughly 3cm thick, cutting it into 9 square-ish scones. Gently press one wild garlic leaf into the top of each scone and brush with the beaten egg.
5 Bake for 15–20 mins, or until golden brown, and cool on a wire rack before serving with lashings of butter.
These very moreish scones are just one of the recipes from our ‘gathering’ feature, Turning A New Leaf from our April issue, with recipes by Kay Prestney and photography by Rebecca Lewis. It’s bursting with wild garlic recipes for spring - just add friends and a foraging bag.
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