Wild Garlic & Cheddar Scones by Juliet Sear
| Serves: 4-6 | Category: Tarts & pastries | Machine: Mixer, Stand mixer | Chef: Juliet Sear | Total time (min.): 50 |
These delicious scones are gorgeous to make with seasonal wild garlic. If you can’t get hold of any wild garlic, substitute this for chopped chives or the green parts of spring onions. Perfect for picnics or afternoon tea! I used a rectangular cutter to make these really pretty, but if you prefer you can roll them out and use a round cutter like a regular scone.
Ingredients
- 325g Self-raising Flour Plus Extra For Dusting
- 0.5 Tsp Baking Powder
- 1-2 Tsp Mustard Powder
- 0.5 Tsp Salt
- 80g Cold Cubed Butter
- 225g Extra Mature Cheddar, Grated
- 75g Wild Garlic Finely Chopped, Save A Few Ends Of Leaves For Decorating The Tops
- 1 Medium Egg Plus Another Beaten For The Egg Wash
- 150ml Milk
Tools
- kMix Stand Mixer
Method
- Preheat the oven to 200 degrees fan.
- Add the flour, baking powder and salt into the food processor and pulse a few times to distribute the powders together.
- Add the cold butter cubes into the food processor and blitz until the mixture looks like fine breadcrumbs and there are no chunks of butter visible.
- Add the cheese, wild garlic and mustard powder and pulse a couple of times to distribute.
- Beat the egg and milk together and add to the dry mix and blitz briefly so you have a soft, but not sticky dough. Tip out onto a lightly flour dusted surface
- Flour your hands a little, then knead the dough lightly for a few moments, then use a lightly floured rolling pin to roll out the dough to about 1 inch thick.
- Cut out to match the size of your loaf tins (you may have a rectangle cutter a similar size, if not you can use the base of the tins as a guide to give you the shape. If you’re using a cutter and free form shapes just place them on a lined tray with some space in between.
- Egg wash and add a wild garlic leaf to the top of each scone.
- Bake for 15-18 mins until nicely golden brown, risen and springy.
- Best served warm.