Wild Garlic season is a short and swift affair, lasting no more than a couple of weeks from April to the end of May. This means I get into a frenzy to make the most of it and these easy wild garlic and cheese scones are such a good way to enjoy it. The added goat’s cheese brings a delicious tang to these scones that pair so well with the wild garlic. Coming together quickly theses scones can be whipped up for dinner, and will make a wonderful accompaniment to your (wild garlic) soup.
Making a little wild garlic butter is a great way to preserve your haul. Smother the flavoured butter over you still warm flaky wild garlic and goats’s cheese scones and you are in wild garlic heaven!
350g Strong Bread Flour
3 ½ tsp Baking Powder
½ tsp Salt
100g Unsalted Butter, chilled and cubed
150g Goat’s Cheese
100ml Double Cream
50g Wild Garlic, chopped
1 Egg, beaten, to glaze
WILD GARLIC BUTTER (optional but highly recommended)
100g Softened Butter
50g Wild Garlic, finely chopped
1 Lemon, juiced
THE WILD GARLIC SCONES
Start by preheating your oven to 200˚C/ 180˚C fan.
Add to a large bowl the flour, baking powder and salt and mix to combine. Next add in the cold and cubed butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Add in half of the goats cheese broken up into smaller pieces and mix gently.
In a small bowl, mix the milk, double cream and finely chopped wild garlic. Pour this wet mixture gradually over the dry mixture, mixing gently with your hands to combine to form a soft smooth dough.
Dust your work surface with a little flour and tip the dough over. Roll your wild garlic scone dough with a rolling pin to a rectangular shape. Scatter a little bit of the goat’s cheese in the middle and fold one third of the dough over the middle. Scatter a bit more of the cheese again and fold the other side over. Turn your dough to 90˚, gently roll it again to a rectangle, and repeat with the remainder of the goat’s cheese. This will ensure your wild garlic scones are laminated and have delicious flaky layers. Finally, gently roll the dough to form a square to a 2.5cm thickness. Cut the square dough into 9 square scones, ot you can use a pastry cutter to make round scones if preferred.
Place the scones on a baking tray, cover with a clean tea towel and rest for 15 minutes. Then, brush the top of the scones with the beaten egg, adding small garlic leaves over the top if you have some and egg washing over them.
Bake the wild garlic scones for 15-20 minutes until risen and golden brown (if your scones are smaller in size they’ll likely be ready after 12-15 minutes, and if they are on the larger side you may be looking at 20-25 minutes so keep an eye out!). Transfer to a wire rack to cool slightly before serving with wild garlic butter.
THE WILD GARLIC BUTTER
Whilst your wild garlic scones are baking, you can go the extra mile and embrace wild garlic further by making a little bit of flavoured butter. This is entirely optional, but highly recommended!
To do so, simply mix the softened butter with finely chopped wild garlic and lemon juice. You can use a food processor to do so if you want the wild garlic to be more finely chopped and incorporated. Roll into a log or add to a small bowl and chill in the fridge.
Serve with the warm wild garlic and goat’s cheese scones so it melts on top. A delight!