If you’ve been lucky enough to discover a carpet of wild garlic, you might be wondering what to do with all those delicious leaves. You can use it like you’d use any salad leaves or as an alternative to garlic in your regular dishes and of course it makes incredible pesto. Personally I think it tastes amazing baked in to savoury scones!
You Will Need
Wild garlic leaves
40g unsalted butter
pinch of salt
120ml semi skimmed milk
60g strong cheddar cheese
around 40g wild garlic leaves
200g self raising flour
Method
- Preheat the oven to 200
- Finely chop your garlic leaves
- Grate the cheese
- Cube the butter and in a large bowl, rub it together with the flour and salt until you have a breadcrumb consistency
- add the garlic and cheese and mix well
- Add the milk a little at a time until you have a slightly sticky dough. You may not need all of it
- Knead the dough on a floured surface until its nice and smooth
- Flatten with your hands until the dough is around 3cm thick
- Cut into shapes – I used a square cutter. Re-roll the left over dough and cut again until its all used up
- Sprinkle a little flour on a baking sheet and lay the scones on top, leaving a couple of cm space
- Bake in the middle of the oven for around 15 minutes, but keep an eye on them as they catch easily. The scones are ready when they’re a deep golden brown
These scones keep well in an air tight container for a few days, although if your house is anything like mine, they won’t last a day! They’re delicious on their own or with a smear of butter, but they’re most delicious with wild garlic or home made butter
Love Rachel❤
