Another recipe for using up the glut of foraged wild garlic leaves. These gorgeous cheesy scones work well with dairy or with vegan yeast flakes as an alternative.
Recipe adapted from BBC cheese scones. The vegan alternative ingredients are in bold, but the method remains the same.
225g self raising flour
pinch of salt
1 tsp baking powder
55g cold cubed butter OR 3 tablespoons oil [vg]
100g cheddar cheese OR 3 tablespoons Nutritional Yeast flakes [vg]
1/2 cup/one small handful chopped wild ramson leaves (Allium ursinum) (or any other wild garlic)
80-90 ml milk OR milk alternative, plus extra for glazing [vg]
Extra cheese for topping the scones (optional)
Preheat oven to 200c/390f, slightly less for fan ovens.
In a bowl add the flour, salt and baking powder and mix with a fork.
Add the butter (or drizzle vegan oil alternative) to the mix and ‘crumble’ it through the flour until it creates a fine breadcrumbs.
Mix in the grated cheese (OR nutritional yeast flakes) and chopped wild garlic.
Make a well in the centre and stir in the milk (or milk alternative) to make a soft, firm dough, (but not too sticky). Do not over mix this or the scones won’t rsie well. I simply mix it with a knife until it just comes together into a dough, then immediately turn it out onto a floured surface and lightly pat it to a thickness of 2cm/1 inch.
Cut out scones, placing on baking paper lined tray.
Coat the top with a sprinkle of cheese, little of the milk (or milk alternative).
Bake in the oven for 10-15 minutes until risen and golden brown.
Serve fresh, best used within 24-48 hours, or freeze for later use.