This 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.
- 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)
- Blitz the wild garlic leaves in a food processor and transfer to a large mixing bowl.
- 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.
- 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.
- Mix the milk and egg into the flour with a fork first before bringing it together with your hands.
- Turn it out onto a lightly floured surface, add a little flour to the top and roll out so it is an inch thick.
- 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.
- 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.
- Transfer the scones to a hot oven, 220 degrees celsius, and leave them for 12-14 minutes.
- Transfer them to a wire rack to cool slightly and serve warm.