- 500 g flour - I used 300 Shipton Mill Plain White and 200 White Spelt
- 25 g baking powder
- 1/4 tbsp sea salt
- 100 g butter (in small pieces)
- 2 eggs
- 3 tbsp greek yoghurt
- 250 g cheddar, grated
- 2 big handfluls wild garlic leaves, chopped
- a little milk
Heat the oven to 200 C (fan) or 220 (without fan).
Mix together the flour, baking powder, salt and butter pices (in a mixer).
Add the 2ggs and yoghurt and keep mixing.
Stir in the cheese and chopped wild garlic and keep kneading in the machine or by hand until you get a soft dough.
Turn on to a floured work surface and flatten to a 2cm thick slap. Use a cup or similar to cut into 5cm diameter rounds.
Place these onto a buttered backing sheet and brush the tops with some milk.
Bake for 15 minutes until well risen and golden. Cool on a rack.