Tag Archives: home baking

Recipe: Wild Garlic and Parmesan Scones

Every year in March and April, the hedgerows and lanes hereabouts are abundant with wild garlic. When the wind blows in the right direction, we get a gentle whiff of garlic and off I go with a paper bag to collect a few leaves to cook with. One of my favourite ways to use it is in wild garlic and parmesan scones, which go really well with soup, or as a savoury snack with some good butter.

Of course when you’re foraging it pays to know a little of what you’re doing. Wild garlic can look pretty similar to other plants, some of which may be poisonous, but you can generally tell what is and isn’t wild garlic by the smell, which is, well, garlicky.

When you go foraging it’s important not to pick too much of anything. Take just what you need and save the rest for the wildlife or other foragers. If you’re foraging for wild garlic, you don’t need much anyway. It’s pretty pungent and a few leaves go quite a long way. I tend to try to pick the younger leaves in spots where I think (hope) dogs haven’t been. I always wash my wild garlic leaves before I use them anyway. You can find out more about wild garlic here.

Recipe: Wild Garlic and Parmesan Scones

These wild garlic and parmesan scones are very delicious. They’re everything you want from a savory scone. I sprinkle a pinch of sea salt on the top which makes them extra delicious. This recipe makes about 8 big scones, though you could cut them smaller if you prefer.

Wild Garlic and Parmesan Scones

Ingredients:

125g butter
450g self-raising flour
50g finely grated parmesan cheese
5 wild garlic leaves, finely chopped
1/2 teaspoon bicarbonate of soda
Big pinch of salt
Milk to mix, I used about 1/3 pint
Rock salt

How to make Wild Garlic and Parmesan Scones:

Pre-heat your oven to 190° and put a sheet of baking parchment on a large baking tray.

In a large bowl rub the butter into the flour with your fingertips, until the mixture looks like breadcrumbs. Add the parmesan, wild garlic, bicarbonate of soda and pinch of salt and toss together. Little by little add the milk, mixing with your hands until it makes a soft dough.

Tip the dough onto a floured surface and pat or roll it until it’s 1.5-2cm thick. I usually shape the dough and pat it down with my hands because it gives a slightly more rustic finish which I like. Cut the dough into rounds, don’t twist the cutter because this can prevent the scone from rising.

Recipe: Wild Garlic and Parmesan Scones

Put the cut scones on the baking tray, brush them with milk and if you like sprinkle a pinch of rock salt on the top of each one. Bake for 15-20 minutes until they’re nice a brown and hollow when you tap them underneath.

Serve hot from the oven with lashings of butter, or with soup or a ploughman’s lunch.

If you enjoyed this, you might also like these blueberry and buttermilk scones.

Recipe: Wild Garlic and Parmesan Scones

Recipe: Beautiful Blueberry and Buttermilk Scones

Over the weekend we experimented with making our own butter at home. One of the by-products of the butter making process is that you’re left with a jug of buttermilk. Buttermilk is supposed to be brilliant for making soda bread and scones with, though I’d not tried it in scones before. Waste not, want not, so I whipped up a batch of blueberry scones to use up the buttermilk. The result was the most incredible, light as air scones I’ve ever made – even my Nan would’ve been impressed with these blueberry and buttermilk scones!

blueberry and buttermilk scones

Blueberry and Buttermilk Scones

Ingredients
14 oz self raising flour
3 oz caster sugar
1 tsp bicarb of soda
1/4 tsp salt
6 oz butter or margarine
8 fl oz buttermilk
100g of fresh blueberries
1 egg (for egg wash)

Instructions

Preheat oven to 220 degrees or Gas Mark 7.
Mix the dry ingredients together in a bowl. Add your softened butter or margarine and rub until the mixture resembles breadcrumbs.

Add your buttermilk and mix, the dough will be a bit wetter than a standard scone recipe – this is normal, don’t be tempted to add more flour. Once combined, add your blueberries and gently mix in until fairly evenly distributed.

Roll the mixture out so it’s approx 2cm thick, I did this on a piece of greaseproof paper because the texture of the dough was quite wet.. Cut into 12 rounds and put on a lightly oiled baking sheet and bake for 15 minutes. I brushed the tops of my scones with a beaten egg before baking.

Notes
Serve plain, or with butter, or blueberry jam, or cream, or everything you can fit onto your scone. They’re delicious slightly warm with a little dollop of jam.

To date the picture I look of my luscious blueberry and buttermilk scones has been my most popular images on Instagram. I can’t look at it without feeling hungry and wanting to make a fresh batch.

These airy-fairly light blueberry and buttermilk scones were the best ones I’ve ever made, and I’ve made hundred of scones in my lifetime. They are delicious eaten plain, or lovely buttered or warmed and served with blueberry jam, cream and a pot of tea.

Once you’ve tried these delicious light as a feather buttermilk scones, you’ll never go back. I promise you’ve never had scones THIS good!

Recipe: Beautiful Blueberry and Buttermilk Scones