Fluffy Wild Garlic Scones: A Perfect Recipe for a Spring Afternoon
Details
Capture the fleeting magic of spring with these incredibly fluffy, cheesy wild garlic scones. The delicate, savoury flavour of fresh wild garlic is baked into a rich, buttery scone, studded with sharp cheddar. They are heaven served warm from the oven with a generous smear of butter, perfect for a special afternoon tea or alongside a hearty soup.
Ingredients
Cook's Notes
Wild garlic brings a unique, gentle flavour that's a cross between mild garlic and fresh chives, and it works beautifully in a rich, buttery scone. Unlike bulb garlic, the flavour of the leaves is fresh and green, infusing the dough with a savoury depth that doesn't overpower. This technique of finely chopping the leaves and folding them through the dough with sharp cheddar cheese ensures you get pockets of vibrant, garlicky flavour in every single bite, creating the ultimate savoury bake to celebrate the season.
For the best results, use very cold butter and don't overwork the dough; this is the secret to a light, fluffy texture. These wild garlic scones are best eaten the day they are baked, preferably warm. Store any leftovers in an airtight container for up to two days. If wild garlic isn't in season, you can get a similar vibe by using a mixture of fresh chives and a small, finely minced garlic clove. They pair wonderfully with cream cheese and chutney for a picnic, or simply with a thick layer of salted butter alongside a bowl of soup.
Instructions
Preheat your oven to 200°C (180°C Fan, 400°F, Gas Mark
and line a large baking tray with parchment paper.
In a large bowl, sift together the flour, baking powder, and salt. Add the cold, cubed butter.
Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Stir in 125g of the grated cheddar and all of the finely chopped wild garlic. Mix until everything is evenly distributed.
Make a well in the centre of the dry ingredients and pour in the buttermilk. Use a palette knife or a regular dinner knife to cut through the mixture, bringing it together into a soft, slightly sticky dough. Avoid overmixing.
Tip the dough onto a lightly floured surface. Gently bring it together and pat it out to a thickness of about 2.5-3cm (1 inch).
Use a 7cm round cutter to stamp out the scones. Place them on the prepared baking tray. Gently gather the offcuts, re-pat, and cut out more scones until the dough is used up.
Brush the tops of the scones with the beaten egg and sprinkle over the remaining 25g of cheddar cheese.
Bake for 15-17 minutes, or until the scones are well-risen and golden brown on top.
Transfer to a wire rack to cool slightly. They are best served warm.
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