Wild garlic and cheddar scones are the perfect way to enjoy springs abundance of wild garlic. Scones are one of my favourite comfort food snacks. They bring me back to my Canadian roots, and all the times we enjoyed them after a mountain hike, or as a savoury Sunday morning coffee treat.
Although scones are usually made with all-purpose flour, I like to make mine with a mix spelt flour and fine-cut oats for a healthier approach without sacrificing that classic scones flavour. And this time, I am making them with classic Irish Cheddar and wild garlic.
Tips for making perfect wild garlic scones:
- Start by combining the dry ingredients (flour, oats, salt and baking powder). They should be whisked together so that the salt and leavening are evenly dispersed, which helps the scones rise evenly.
- Work the cold butter in with your fingers, quickly so that the butter doesn’t soften or melt, until the mixture looks like fine breadcrumbs. This is important for a slightly flakey texture.
- Once the wet ingredients are added, mix until the flour is JUST incorporated. Don’t handle it any more than is necessary, as this will make your scones tough.
- You can use a rolling pin, but I prefer to pat the dough by hand to avoid overworking the dough.
- The baking powder is activated as soon as the wet and dry ingredients come together, so it’s best to bake the scones as soon as the scones formed.
- Scones are best eaten they day they are baked. And since these wild garlic scones are made with cheddar cheese, they are even better when served slightly warm.
Looking for other ways to cook or bake with wild garlic?
Try one of these delicious wild garlic recipes:
- Dutch Baby with Parmesan and Wild Garlic
- Wild Garlic Risotto
- Buttermilk Biscuits with Wild Garlic
- Wild Garlic Pesto
Wild Garlic and Cheddar Scones
- 1 1/2 cups spelt flour, type 630 (200 g)
- 1 1/4 cups fine cut oats (125 g)
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 113 g unsalted butter, frozen and grated with a box grater (see notes)
- 100 g cheddar cheese, grated, plus more to garnish
- 2 small bunches wild garlic, leaves finely chopped (about 60 g chopped leaves)
- 2 medium eggs
- 1 teaspoon grainy mustard
- 1/3 cup milk of choice, I like to use unsweetened soy milk (80 ml)
- 1 teaspoon apple cider vinegar (unfiltered)
Preheat your oven to 450°F /230°C degrees and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, oats, baking powder, salt.
Mix the grated butter into the flour mixture until crumbs are formed (I use my hands to do this, working quickly so the butter remains cold, but a dough cutter can also be used). Stir grated cheese, followed by the wild garlic.
In a medium bowl, lightly beat the egg. Add the mustard, milk and apple cider vinegar.
Add the milk mixture to the dry ingredients. Stir until JUST combined until just combined. Do not over mix. (the dough will be sticky).
Transfer the dough onto a well floured surface. With floured hands, work the dough into a round disc that measures about 20 cm across. With a sharp knife or pastry cutter, cut the disc into 8 equal wedges.
Place the wedges onto the prepared baking sheet. Sprinkle each of wedges with additional cheddar cheese.
Transfer to the preheated oven, and bake for 12 to 14 minutes, until scones have risen and have a golden brown bottom..
Transfer to a wire rack to cool. Serve warm or at room temperature, with butter, if desired. Enjoy!
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