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desserts-baking

Wild Garlic & Cheddar Scones

The perfect way to celebrate wild garlic's short season.

30 8
Wild Garlic & Cheddar Scones | DonalSkehan.com, The perfect way to celebrate wild garlic's short season.

desserts-baking

Wild Garlic & Cheddar Scones

The perfect way to celebrate wild garlic's short season.

Monday, April 18, 2016
US / METRIC

Makes 6-8 scones

500g self-raising flour, plus extra for dusting

120g butter, chilled

1 tsp baking powder

125g Irish cheddar cheese, grated

50g wild garlic leaves, finely chopped

1 tsp English mustard powder

250ml milk, plus extra for brushing

2 large free-range eggs

Wild garlic flowers, to garnish

Makes 6-8 scones

4 cups self-raising flour, plus extra for dusting

1 stick of butter, chilled

1 tsp baking powder

1 cup Irish cheddar cheese, grated

1/4 cup wild garlic leaves, finely chopped

1 tsp English mustard powder

1 cup milk, plus extra for brushing

2 large free-range eggs

Wild garlic flowers, to garnish

Large baking sheet

Large mixing bowl

Measuring jug

Rolling pin

7.5cm (3″) circular pastry cutter

30 mins
Serves 8

I love using wild garlic when it’s in season and it goes wonderfully in these savoury scones. It has a wonderful, subtle flavour but if you can’t get your hands on any, spring onion or chives will work nicely here too.

Preheat the oven to 220°C/425°F/Gas Mark 7, dust a large baking sheet with flour.
Combine the flour and baking powder in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs.
Add 100g of the cheese, wild garlic leaves and English mustard to the bowl and mix it through the crumbs.
In a measuring jug, whisk together the milk and egg until combined. Pour this into the crumb mixture (leaving about 1 tbsp of the mix in the jug) and mix through with a butter knife until a rough dough forms. Use your hands to push the dough together, making sure to include any mixture that’s stuck on the sides of the bowl.
Dust a clean work surface with a little flour, turn the dough out of the bowl and press into a round shape. With a rolling pin, roll the dough out to a thickness of 2.5cm (1").
Using a 7.5cm (3") circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat the process until you have used all the dough. Place the scones on the prepared baking sheet.
Brush each scone with the reserved egg and milk mix, sprinkle with 25g of cheese and press wild garlic flowers in the centre to garnish.
Place in the oven on the middle shelf and bake for 12-14 minutes until they have risen and turned a lovely golden-brown colour on top. Transfer to a wire rack to cool slightly before serving warm with butter.
30 mins
Serves 8

Ingredients
US / METRIC

Makes 6-8 scones

500g self-raising flour, plus extra for dusting

120g butter, chilled

1 tsp baking powder

125g Irish cheddar cheese, grated

50g wild garlic leaves, finely chopped

1 tsp English mustard powder

250ml milk, plus extra for brushing

2 large free-range eggs

Wild garlic flowers, to garnish

Makes 6-8 scones

4 cups self-raising flour, plus extra for dusting

1 stick of butter, chilled

1 tsp baking powder

1 cup Irish cheddar cheese, grated

1/4 cup wild garlic leaves, finely chopped

1 tsp English mustard powder

1 cup milk, plus extra for brushing

2 large free-range eggs

Wild garlic flowers, to garnish

You'll Need

Large baking sheet

Large mixing bowl

Measuring jug

Rolling pin

7.5cm (3″) circular pastry cutter

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  • Sara

    Hi Donal,
    Thank you for this lovely recipe, I just love the taste and smell of wild garlic (or ‘bear garlic’ as we call it in Germany). I didn’t have cheddar, so I used some German mountain cheese which worked well doesn’t taste as strong as cheddar cheese. Have to find somģe for next time.
    Thanks again and have a nice Sunday,
    Sara

  • Ann

    Maybe I’m just not seeing it, but when do you put in the chopped garlic leaves?

    • Woops! Sorry about that. I’ve added it in now but just pop it in with the cheese and mustard powder. :)

  • Živa Lončar

    Hey Donal, thank you for the recipe. The scones turned oud delicious, I even did a little Maxie scone. The onley thing was that they weren’t saltey enough and I’m wondering if that is because i used Gauda cheese instead of cheddar (I don’ know if cheddar adds the saltines). But they were still delicious.☺https://uploads.disquscdn.com/images/d9722c82ccb490d6abf7004e26c9917344903182a029e96481c2b0f8ee197034.jpg

    • They look great! You could always add a pinch of salt if you prefer it saltier. Did you use salted or unsalted butter. That often makes a real difference. :)

  • Terri MacDonald

    A friend just had a baby and I wanted to freeze a batch of these so she could just bung them in the oven when she wants a fresh batch – any freezing/cooking recommendations
    (Oh these are the ones I made today for tomorrow’s Daffodil Day Bake Sale) https://uploads.disquscdn.com/images/e4cfa06a65ad35a7592be7e51d420a94ae7251bc874820115cbfcebea112c60d.jpg

    • Freezing them is a great idea and I’d let them defrost and then reheat them in the oven before serving. :)