Wild garlic and Gruyère scones
Moreish savoury cheese scones with subtle hints of foraged wild garlic
Ingredients
- 30 g finely chopped wild garlic leaves
- 300 g self-raising flour (plus extra for dusting)
- 1½ tsp baking powder
- 160 g Gruyère cheese (finely grated)
- 75 g salted butter (chilled)
- 220 g buttermilk
- 1 egg
Steps
- 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.