March 26, 2023

Wild garlic and cheese scones

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

60g butter

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



  1.  Set the oven to 200C (fan oven ) or a bit higher if no fan.
  2.  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.
  3. 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.
  4. Bring the mixture with a knife and add a little bit more milk if needed.
  5. 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.
  6. Cut out the scones.  I use a glass if I do not have a cutter available. I made 8 large scones.
  7. Place onto a greased tray (I use a silicone mat).
  8. Brush with milk (and sprinkle with extra cheese if you want)
  9. 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.



Share This Story, Choose Your Platform!


  1. Angela Carmody March 28, 2023 at 4:55 pm - Reply

    My husband made your fruit scone recently, they were very nice. For the cheese ones I think garlic chives might do as we can’t get wild garlic any where and I haven’t seen it sold anywhere. I am growing some garlic chives, some from seed and bought a pot of them also just in case.
    I enjoy looking at your website.

    • ToniG March 29, 2023 at 10:36 am - Reply

      Aww that is so kind of you to say. Yes I often make cheese scones with chives, or you might see three cornered leek when foraging as I have often seen that when away in a place that does not have wild garlic. I am glad your husband’s scones turned out well x

  2. Louise April 9, 2023 at 2:05 am - Reply

    The recipe sounds delicious. I am yet to find the elusive wild garlic spots but when I do I will keep your recipe in mind. I also saw a video for batch making wild garlic butter then freezing it into cubes to use in cooking later on.

    • ToniG April 10, 2023 at 8:11 am - Reply

      Thanks. Yes we flavour butter. I put it in the fridge in a big roll and then slice it and freeze it and I can take out as much as I need then. I hope that you find some wild garlic

Leave A Comment