Tuesday, 5 April 2016

WILD GARLIC SCONES


At this time of year you can't walk through woodland without coming across a heady carpet of wild garlic covering the shaded floor. I always think it a sign that spring is really upon us and I start to imaging the possibility of some sunshine round the corner, a little naively perhaps.






The pungent odour of wild garlic or Ramsons as it's also known hits you way before you spot the floppy lush leaves. It also grows along the edge of rivers and has a pretty white allium flower.

Its a relative of the chive and can be used as you would spinach, cooked or raw and the flavour can be quite subtle depending on how you use it.

I found mine in some woodland in North Wales, just be mindful if you go foraging and check you are allowed to pick it from it's location








We've had a week of eating wild garlic and I've started with savoury scones. You can use any hard cheese for this recipe, I thought it would be nice to use Yarg, a semi hard cheese from Cornwall that is traditionally wrapped in garlic or nettle leaves to mature but I couldn't find any so good old cheddar it was. You may have more luck than I.

They are so lovely straight from the oven, split and slathered in butter. I usually double this recipe up and make them quite large yielding about 9 but if you go smaller and make lots, they are great to freeze and warm from frozen.


400g Self Raising Flour
70g Butter
1 tsp Dried Mustard
130g Cheese grated
20g Wild Garlic Leaves chopped
Salt & Pepper
200g Milk

Preheat the oven to 190C fan and line a baking sheet with parchment.

Rub the butter into the flour till there are no lumps, add the mustard and seasoning and stir through the cheese.

Fold in to chopped garlic leaves till it's speckled evenly with green then pour your milk in gradually whilst string to combine. I find using a knife is best for this. Don't worry if you need to add a little more milk if it's a bit dry.

Once everything is in, bring it together with your hands and tip the dough onto a floured surface.  Knead it gently just to bring it together into a smooth ball.

Roll out the dough slightly, I find that to get a good thick scone, slightly under the depth of your cutter is a good guide for the thickness of your dough.  Cut out the scones then re-roll the remaining dough till it has all been used. Brush the tops with milk then bake for 20-25 minutes till cooked through and golden.




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