Other than making pestos, this is my favourite way to use wild garlic. It’s adapted from a famous National Trust recipes and all my fellow Riverford lovers will recognise it from the forum.
Wild Garlic Cheddar Scones
500 g self-rising flour
4 teaspoons of baking powder
1/4 teaspoon of salt
200g vegan butter
250 g vegan cheddar cheese (grated)
200 mL coconut milk
2 large handfuls of chopped wild garlic
Preheat your oven to 220 C.
Mix together your flour, salt and baking powder. Then rub in the butter until it’s the texture of breadcrumbs.
Stir in the cheese and chopped garlic, and then add in the milk.
Tip your dough out onto a floured surface and roll out your dough to about 2cm thickness. Cut out 5 cm (ish) scone shapes and place them onto a baking sheet.
Lightly brush their tops with milk and bake for about 15 minutes. Then set aside to cool (or not – I definitely start eating them straight away.)
Have you ever tried the famous wild garlic cheddar scone recipe?
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