The wild garlic is glorious at the moment. If you are taking your exercise then wander into a local copse and gather the leaves there. You can’t mistake them for anything else. The small of garlic is amazing!
I generally make a pesto which freezes really well – it’s just garlic leaves and olive oil – blasted in a food processor or worked in a pestle and mortar.
Scones – makes 7/8
450 g plain flour
25 g baking powder
1 teaspoon salt
1 teaspoon mustard powder
80 g butter
Approx. 100 g mature cheddar + 25 g for the top (you want something tasty)
1 tablespoon wild garlic pesto
200- 250 ml milk
Egg to glaze
Add the flour, baking powder, salt and mustard powder in a bowl and mix. Add the butter cut into pieces. Rub the butter into the flour until you end up with pea sized pieces of butter. If you keep the butter a little bit larger you will get a better rise on the scones.
Add a handful of cheese and the wild garlic pesto to the mixture and stir. Add the milk, you will need to gauge this as it will depend very much on the flour you have used. If you add it in bit by bit and stir the mixture with a knife. You want to pull the mixture together without it being too dry.
Once you have a ball of dough tip it on to a lightly floured work surface. You really should not overhandle scones so try to mess around with them as little as possible. Shape the dough into a rough rectangle and cut out the scones. With the cutter I use I generally get about 7 or 8 but you can use any cutter that you like. Pop them on a lined baking tray.
Glaze them with egg and top with more cheese. Leave them on the side to rest for about 20 minutes. Pre heat the oven to Gas 6/ 200C. Pop them in the oven for about 20 minutes until golden brown and risen.
Serve whilst warm. Fill them with watercress and more cheddar or serve them with butter and a salad.
Credit to Lizzie Baking Bird for the DELICIOUS Recipe!