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.
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.
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!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.