Cheese and Wild Garlic Scones
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
Servings 6
Calories 229kcal
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
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
Calories: 229kcal | Carbohydrates: 27g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 338mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 254IU | Calcium: 163mg | Iron: 1mg