Wild Garlic and Cheese Scones
Wild Garlic Scones are seasonal and possible during April/May when you can either forage or source Wild Garlic fresh from nature. An alternative for other times in the year would be to use a mix of spinach and finely chopped spring onion instead.. They best eaten warm and can be served with your choice of Black Mountains Preserves Chutney, pate or more cheese!
The recipe makes: 2 x rounds of 8 triangular scones (Alternatively half the ingredients for just 1 x round)
Ingredients
400g plain flour
4 x teaspoon baking powder
1 teaspoon salt
100g chilled unsalted Welsh butter
½ teaspoon of paprika (optional)
2 large egg, beaten
120ml milk
100g washed & chopped wild garlic ( or a mix of chopped spinach and spring onions )
400g grated cheese
20g Parmesan cheese (optional)
Method
Pre-heat the oven to fan 190°C/Gas 6. Lightly grease a baking tray.
Sift the flour, salt, paprika and baking powder into a bowl then rub in the butter until the mixture resembles breadcrumbs. Keep a spoonful of the beaten egg and set aside with a spoonful of the milk to make an egg glaze. Add the remaining egg and milk to the dry ingredients.
Before fully mixing add the 350g cheese and washed, chopped wild garlic, pat dry before adding.
Gently mix until you have a ball of dough.
Do not over mix!
Put on a floured surface, split the mix and pat out gently until you have two circles of dough approx 3cm thick and . Place on a baking tray and brush with the egg glaze. Top with remaining cheese and for an extra cheese flavour boost add some freshly grated parmesan.
Bake for 15-18 minutes until risen and golden brown. Transfer to a wire rack to cool.
Serve with your favourite Black Mountains Preserve – shown with Black Mountains Beetroot & Orange or our sticky Red Onion & Thyme.
