Ramson, Cheese and Chives (spicy) Scones

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Ramson, Cheese and Chives (spicy) Scones

  • Servings: makes 6-8 Scones
  • Difficulty: easy
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Giving Scone a savoury seasonal Wild Garlic savoury twist on an afternoon tea stand

    Cooking Tips
  • Do not wash the Wild Garlic. Instead use a damp paper towel to wipe off any grit/soil of the leaves
  • Substitute Wild Garlic for Spring Onions, works just as well


  • 200g Self Raising Flour
  • 1tsp Baking Powder
  • 40g Cold Butter (cubed)
  • 80g Hard Cheese either cubed finely or grated (I have used Red Leicester)
  • 50g (Total weight) of Ramson (Wild Garlic) and Garlic Chives, finely chopped
  • 2tsp freshly ground white mustard seeds (alternative: use ready made Mustard Powder)
  • 1/2tsp Fine Sea Salt
  • 1/4tsp Celery Salt
  • 1tsp Homemade Chilli Powder (optional: leave out, use less or substitute for Paprika)
  • 110ml tepid Milk


  1. Sieve Flour, Salt and Baking Powder into a mixing bowl and rub in the butter until mixture resembles breadcrumbs.
  2. Add and mix in Mustard Powder, Cheese, chopped Wild Garlic/Chives, and Chilli Powder (if using)
  3. Gently bind using the milk. (only use a little at a time, you may not use all the milk. When dough comes together drop on the floured board but do not knead it.
  4. Roll out dough on a floured board to 2cm thick and use a 68mm round crimped Cutter and gently lay on a non stick, lightly floured baking sheet. should make 6 Scones (at the least) Brush tops with a little milk and sprinkle a little chilli powder.
  5. Bake for 10 to 12 minutes at 200˙C and turning slightly golden on the top. Remove from the oven and carefully slide Scones onto a cooling rack.
  6. Best served warm with a helping of Red Pepper and Chilli Jam.

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