Wild garlic savoury scones
Unlimited access. Half the price.
Ingredients
280g plain flour
140g course wholemeal flour
1 tsp bread soda
½ tsp baking powder
½ tsp salt
60g butter, chilled and cubed
2 eggs, lightly beaten
handful of wild garlic stems, finely chopped
1 tsp honey
buttermilk added to the egg to make 280ml in total
20g pecorino or Parmesan cheese, very finely grated
Method
Preheat the oven to 200°C and line a baking tray with parchment.
Put all of the dry ingredients into the mixing bowl and stir together. Rub in the butter until the mixture resembles rough breadcrumbs.
Lightly mix the egg, buttermilk, chopped wild garlic and honey and stir them into the dry ingredients until combined. Bring the dough together with your hands and transfer onto a lightly floured surface.
Roll to about 4cm in thickness, the dough should be handled as little as possible. Cut with a circular cutter. I usually make about 10 scones. Sprinkle each scone with the finely grated cheese and press it lightly into the surface with your fingers.
Bake for 15-20 minutes until golden on top and baked through. Allow to cool for 10 minutes and then transfer to a wire rack.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.