Wild Garlic and Cheddar Scones

IMG_2954This recipe for Wild Garlic and Cheddar Scones is by Donal Skehan. I came across it while looking up recipes for wild garlic online after having an amazing 12 course tasting menu back in March. Wild garlic featured in a number of the courses and I really liked the flavour. More subtle than normal garlic, I think, and a lovely vivid green colour. I decided then that I would have to start using it because my garden is covered with it. It is a little late in the season to make the most of it now but if you do see any, you should definitely take advantage. And there’s always next year! I did double Donal’s amount garlic and used real english mustard instead of mustard powder.

I made these to go with my 50 Cloves of Garlic Soup because it meant that lunch had a lazy, readymade theme – ‘garlic breath’. Dessert was a fist of tictacs.

Wild Garlic and Cheddar Scones


  • 100 g wild garlic leaves
  • 500 g self-raising flour, plus more for dusting
  • 120 g butter, chilled and cubed
  • 1 tsp baking powder
  • 125 g strong cheddar, grated
  • 250 ml milk
  • 2 eggs
  • 2 tsp mustard
  • Wild garlic flowers to garnish, (optional)


  1. Blitz the wild garlic leaves in a food processor and transfer to a large mixing bowl.
  2. Add the flour, butter and baking powder to the processor and blitz again until it is crumbly and add it to the mixing bowl with the garlic.
  3. Add the most of the cheddar, keeping about 25 g to garnish at the end, and mix before you make a well in the centre. Mix together the milk, eggs and mustard and pour most of it into the well keeping just a little back to brush the tops of the scones.
  4. Mix the milk and egg into the flour with a fork first before bringing it together with your hands.
  5. Turn it out onto a lightly floured surface, add a little flour to the top and roll out so it is an inch thick.
  6. Dip a cookie cutter in flour and cut out your scones. Bring the remaining scraps of dough together and roll out to 1 inch thickness again and cut out as many more as you can.
  7. transfer the scones to a baking tray and brush the tops with the remaining egg mixture. Sprinkle the remaining cheddar on each scone. Then top each scone with a few wild garlic flowers to garnish.
  8. Transfer the scones to a hot oven, 220 degrees celsius, and leave them for 12-14 minutes.
  9. Transfer them to a wire rack to cool slightly and serve warm.
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