I know spring is really here when the emerald green spears of wild garlic start to push their way through the earth in the woods. Their flat, pointed leaves appear first and then after a few weeks white puffs of flowers push up and stand out like stars. When you tear a leaf in two the scent of garlic is unmistakable, fresh and green but garlicky all the same, like strong chives.
A cheese scone on a blustery spring day is definitely something to lift your spirits, especially if it’s still warm and the butter melts as you spread it on top. You can often find wild garlic at farmers markets, delis and even, I’m told, some supermarkets, but if you can’t find any then chives work well for this recipe, or spring onions. They’re best eaten warm from the oven with a bowl of soup on the side.
Makes 8-10 scones
500g self-raising flour
1tsp baking powder
120g butter, cold
125g mature English cheddar or Comté, grated
30g wild garlic leaves, finely chopped (a good bunch)
250ml milk
1 tsp English mustard
2 eggs
A good grating of fresh nutmeg
Preheat your oven to 220°C/425°F and spread a large baking tray with parchment paper.
Stir together the flour and baking powder in a large mixing bowl and using your fingertips, rub in the cold butter until the mixture resembles rough breadcrumbs. Add 100g of the grated cheese and the chopped wild garlic leaves and stir through gently.
Whisk together the milk, mustard and egg until combined, grate in some fresh nutmeg and whisk again. Pour this into the flour mixture, leaving about 1 tbsp of the mix in the jug for egg washing. Mix through with a butter knife until a rough dough forms and then use your hands to bring the dough together into a ball.
If the dough is very sticky, dust a clean work surface with a little flour, then turn the dough out of the bowl and press into a round shape with the flat of your hand until it’s about 2.5cm (1”) thick. Using a 6cm (2.5”) pastry cutter, cut out the scones and place on the baking tray. Press any trimmings together and repeat the process until you have used all the dough.
Brush each scone with the reserved egg and milk mixture and sprinkle the tops with the remaining cheese. Place in the oven on the middle shelf and bake for 12-14 minutes until they have risen and turned a lovely golden-brown colour on top. Transfer to a wire rack to cool slightly before serving warm with plenty of butter.
