Wild garlic and Gruyère scones recipe

Wild garlic and Gruyère scones recipe

These savoury scones use seasonal wild garlic leaves and nutty grated Gruyère for an interesting twist on traditional cheese scones. They’re easy to make and delicious served warm with a generous helping of salted butter.

This recipe uses buttermilk to create a light and fluffy texture. You’ll find it near the cream and milk in most larger supermarkets, and it’s well worth seeking out for these scones.

Making the most of wild garlic season

Wild garlic is in season from March to June, but is at its best when the leaves are younger, often in April. The brief season invites us to make the most of this delicious foraged ingredient. Wild garlic pesto is a popular way to use these vibrant green leaves in spring, but for those who want to try something new, these moreish savoury scones are a tasty choice. You only need around 30g of wild garlic leaves to make this recipe, which is about a handful.

Foraging is a great way to celebrate the seasons, embrace slow food and reconnect with where our food comes from. When foraging wild garlic, choose long leaves that are vibrant green in colour. Harvest the leaves from close to the base of the plant and ensure you leave plenty behind. For tips on foraging wild garlic responsibly and safely, read our below guides.

How to make wild garlic and Gruyère scones

In addition to the ingredients, you’ll need a lined baking sheet, rolling pin and round 6cm cutter to make these scones. They’re simple and quick to make, while adding something different to your afternoon tea spread and filling the house with a delicious aroma. Scones are generally best enjoyed warm on the day they’re made, but they’re easy to reheat in the oven at a low temperature.

Wild garlic and gruyere scone recipe

Wild garlic and Gruyère scones

Moreish savoury cheese scones with subtle hints of foraged wild garlic
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12


  • 30 g finely chopped wild garlic leaves
  • 300 g self-raising flour (plus extra for dusting)
  • tsp baking powder
  • 160 g Gruyère cheese (finely grated)
  • 75 g salted butter (chilled)
  • 220 g buttermilk
  • 1 egg


  • Preheat the oven to 200℃ or 180℃ fan.
  • Mix flour and baking powder.
  • Grate the chilled butter into the flour mixture. Combine and create breadcrumbs with your fingers.
  • Stir in 150g finely grated Gruyère, plus the finely chopped wild garlic leaves.
  • Make a well in the mixture and pour in the buttermilk. Bring the dough together until fairly smooth, but take care not to overwork the mixture.
  • Lightly dust the worktop and roll out to roughly 2cm thick. Cut out approximately 12 rounds using a 6cm cutter.
  • Place each round on a lined baking sheet, brush with egg and then sprinkle on the remaining grated cheese.
  • Bake for 25 minutes until golden and the bases feel firm. Cool slightly for ten minutes before serving warm with butter.