Wild garlic and cheddar cheese scones

Method

1. Preheat the oven to 230°C.

2. Sieve the dry ingredients and add the chopped wild garlic. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky.

3. When it all comes together, turn it out onto a floured board, knead lightly for a second, just enough to tidy it up. Pat the dough into a square about 2.5cm deep, brush with egg wash, cut into 9-12 square scones. Dip the top of each scone into the grated Cheddar cheese, place on a baking sheet.

4. Bake for 5 minutes, then turn down the oven to 200°C, for 6-10 minutes or until cooked. Cool on a wire rack. Serve with soup or as a snack.