Ramson, Cheese and Chives (spicy) Scones
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
- Sieve Flour, Salt and Baking Powder into a mixing bowl and rub in the butter until mixture resembles breadcrumbs.
- Add and mix in Mustard Powder, Cheese, chopped Wild Garlic/Chives, and Chilli Powder (if using)
- 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.
- 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.
- 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.
- Best served warm with a helping of Red Pepper and Chilli Jam.