Cheese and Wild Garlic Scones

Wild garlic and cheese scones cooling on a wire rack.

220g self-raising flour ½ teaspoon fine sea salt 50g butter 1 egg beaten Milk 120g grated cheddar cheese a generous handful of wild garlic, finely chopped (if you haven't got any wild garlic snipped chives work well instead) a pinch of cayenne pepper a good pinch of English mustard powder

Cuisine English

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 229kcal

Author Chris Mosler | Thinly Spread

Ingredients

220 g self-raising flour
½ tsp fine sea salt
50 g butter
1 egg beaten
120 g cheddar cheese grated
A generous handful of wild garlic
A pinch of cayenne pepper
A good pinch of English mustard powder

UK Measurements - US Measurements

Instructions

Preheat the oven to 200°C/390°F
Sift the flour and salt into a large bowl
Rub the butter in until it resembles fine breadcrumbs
Stir in the grated cheese and finely chopped wild garlic or chives
Add the pepper and mustard and mix
Add enough milk to the beaten egg to make it up to 150ml/0.65 cups of liquid
Make a well in the centre of the flour mixture and pour in the egg/milk mixture
Mix to a soft dough with a metal knife
Turn onto a floured surface and knead gently and lightly until it is just smooth
Press out to a round about 2½cm deep and cut out rounds with a 7cm pastry cutter gathering the scraps together each time, re-rolling and stamping until you have 6 or 7 scones (and maybe a teeny one, Bonus Boy's 'Special')
Pop the scones onto a lightly oiled baking sheet, brush the tops with a little milk and bake them for 15 - 20 minutes until well risen and golden brown and your kitchen smells divine
Leave to cool on a wire rack or scoff straight from the oven!

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition