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Wild Garlic Scones


- 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.