I recently discovered the joys of foraging and this year I’ve really experimented with wild garlic. If you haven’t tried it before, wild garlic tastes similar to its cultivated cousin, tangy, pungent and unapologetic. It’s found abundantly in woodland, and can be harvested from around March to May. It’s an ideal introduction to foraging as it’s so easy to find, just make sure it is wild garlic and not its poisonous doppelganger Lily of the Valley by crushing it in your fingers and sniffing for that garlicky aroma!
The leaves, bulb and flower can be eaten but I prefer not to take the bulb as this removes the plant. In a later post I will share a recipe for pickling the flower buds (not as difficult or odd as it may sound!) but this post is all about the leaves. By far my favourite thing to make with wild garlic leaves is wild garlic pesto, and I will be making a batch of that tomorrow so you can expect to see a how-to post with my recipe shortly! But not all wild garlic recipes really need instruction. If you’re in the mood for something simple they taste fantastic chopped into omelettes or wrapped around fish grilled on the barbecue. They’re lovely added to soups, stews and risottos for a bit of a garlicky kick. And they’re lovely to jazz up a classic, like cheese scones. These are so simple to make, take very little time and are absolutely delicious.
My recipe for Wild Garlic Scones:
- 225g self raising flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cayenne
- 1/2 tsp mustard powder
- 25g butter
- 150g mature cheddar cheese
- 30g wild garlic
- 1 large egg
- around 150ml blue (full fat) milk
- Preheat your oven to 220/200 Fan/Gas Mark 7.
- Mix the dry ingredients and the butter together in a bowl until it looks like breadcrumbs.
- Stir in the chopped wild garlic and 100g of the mature cheddar cheese.
- Crack the egg into a jug and make it up to 150ml with the milk.
- Add the wet ingredients to the dry ingredients and mix until you have a soft – but not sticky – dough.
- Turn out onto a floured surface and knead the mixture lightly before rolling out to about 1cm thickness. Use your preferred size of cutter to cut out rounds of dough until it is all gone. How many scones you get will depend on the size of cutter you use – as a guide I used a 5cm cutter in the picture!
- Brush the tops of the scones with milk and then sprinkled with the remaining cheese.
- Bake in the preheated oven for around 10 minutes or until golden brown and firm to the touch.
- Enjoy as fresh as possible!
Hope you enjoy making these. Let me know how you get on!