Wild Garlic & Cheddar Scones

Wild Garlic & Cheddar Scones

Recipe and Image by Kimberly Scott-Woodhouse, Instagram - @thelittleflexi

Wild Garlic and Cheddar Scones

Makes 12-16 scones.


  • 500g self-raising flour

  • 120g butter

  • 1 tsp baking powder

  • 125g Cheddar grated

  • 80g wild garlic leaves finely chopped plus a few for decoration

  • 1 tsp English mustard

  • 180ml milk

  • 2 large eggs



1.Preheat an oven to 200°c and dust a large baking sheet with flour or use a baking paper. Combine the flour and baking powder in a mixing bowl and, using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs. Add 100g of the cheese and the wild garlic to the bowl and mix.

2.In a measuring jug, whisk together the milk, mustard and eggs. Pour into the crumb mixture (leaving about one tbsp of the mix in the jug) and mix through until a rough dough forms. My advice is use a table knife to mix it at first then use your hands to push the dough together catching all the dough stuck to the sides.

3.Dust a work surface with a little flour. Turn the dough out of the bowl and press it into a round shape. With a rolling pin, roll it out to a thickness of 2.5cm. Using a 7cm circular pastry cutter, cut out the scones and place on the baking sheet. Repeat until you have used all the dough. If you don’t have a cutter cut into squares.


4.Place the scones on the baking sheet. Brush each with the left over egg mix, top with cheese and a leaf of wild garlic. Bake for 12-14 minutes until risen and golden-brown.

Recipe and Image by Kimberly Scott-Woodhouse, Instagram - @thelittleflexi