The wild garlic is finally out in Yorkshire. This is one of my favourite things to forage as I use it in meals, in baking, to flavour butter and to make pesto (which I freeze and use all winter). I always try to pick away from places where animals may be walked and this week it involved scrambling down a bank, which was harder to get up than I anticipated. I forget how old I am sometimes! I did notice this year that there were a lot of Lords and Ladies (a poisonous plant) growing among the wild garlic and so I was careful to pick the leaves individually as it looks quite similar.
I use lots of different recipes for scones, depending on what I am adding and which ingredients I have in, but this is what I used this week as I did not have any spare eggs.
3.5 cups of self raising flour
1 tsp salt
1 tsp mustard powder
1 cup of milk
2 heaped tbsp of finely chopped wild garlic
1 cup of grated hard cheese (I used a strong cheddar)
Extra milk for brushing the tops
- Set the oven to 200C (fan oven ) or a bit higher if no fan.
- Put the flour, salt and mustard powder in a bowl and rub in the butter with the tops of your fingers to keep it cool. It should resemble bread crumbs.
- Make a dip in the middle of the flour mixture and add the rest of the ingredients. If you want you can hold back a bit of cheese to sprinkle on the top.
- Bring the mixture with a knife and add a little bit more milk if needed.
- Place on the board and press it down to form into a circle about 2 to 3 cm thick. I try not to need the dough too much as it can make it go tough.
- Cut out the scones. I use a glass if I do not have a cutter available. I made 8 large scones.
- Place onto a greased tray (I use a silicone mat).
- Brush with milk (and sprinkle with extra cheese if you want)
- Bake for 15 to 20 minutes. They should sound hollow when knocked on the top.
Enjoy. What do you like to do with your wild garlic? I save the stalks and add them to stir fry.