Wild garlic scones? Why not. Make the most of it in season.
I don’t really do baking. Well, the baking isn’t the thing that bothers me, it’s the mixing of the dough, and the kneading, that’s the thing I dislike. But I heard a chef on tv mentioning wild garlic scones…
I was hooked on the idea. As all most chefs these days hooked on wild garlic. I’ve used it for years (well as soon as I could get some in the UK) and I have loads of recipes using it. And now it seems to catch on as every week there’s a new chef on tv holding a bunch of it and smelling (probably) mildly of garlic.
- 225g self-raising flour
- 100g grated cheddar
- 50g cold butter
- 50g chopped wild garlic
- 100ml milk
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon of salt & pepper
Now I admit, this isn’t my original “invention”. A quick search will show you that there are loads of wild garlic scones recipes. As there are loads of scones recipes, with all kinds of sweet and savoury things.
I used a basic scone dough recipe to which I added cheese and wild garlic to my liking, together with some pepper.
Any details of the preparation process are present in the video clip above. But I’d share a couple of other points.
Like I said, I don’t do baking. This is my first ever scone attempt. The first batch, visible in the featured image, came out a touch on the flat side. Awesome taste though. I thought it was the baking powder initially.
But the last three scones (pictured below) came out just great. So, and this I’m yet to find out. Did they came out much better because they’ve rested for about 20 minutes until they went into the oven? Did they raise better because being last, they have incorporated some extra flour into them from the board?
My last point, and this I guess varies from oven to oven, do check them while they are cooking, as I found out that mine needed some extra time to bake, more than the 12-15 minutes that a scone recipe would advise.
I guess, unless someone will bother to let me know here, that I’ll find out next time I venture into making some scones.
More wild garlic recipes:
- Wild garlic, almond and roasted hazenuts pesto.
- Preserving wild garlic in vinegar or olive oil.
- Wild garlic soup with kohlrabi and parmesan.