Wild garlic and cheddar scones
- Published: 24 Mar 25
- Updated: 26 May 25
Give cheese scones a spring twist. These wild garlic scones pair seasonal wild garlic with strong cheddar for an easy savoury bake.
- A delicious combination: Cheese and garlic are a classic pairing and the fresher punch of wild garlic leaves works brilliantly with mature cheddar.
- Two types of flour: These scones combine plain and wholemeal flour for more flavour and texture, but, if you prefer, you can replace the wholemeal with the same amount of plain flour.
- Seasonal treat: Wild garlic appears as early as late February (depending on the weather) but reaches its peak in early April, when it may be flowering.
Discover more wild garlic recipes – or make our best-ever plain cheese scones.
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Makes 8 -
Prep time 20 min, plus optional chilling. Cook time 18 min
Before you start
Follow our guide to foraging for wild garlic.
Nutrition
- Calories
- 275kcals
- Fat
- 16g (9.8g saturated)
- Protein
- 7.7g
- Carbohydrates
- 24g (1g sugars)
- Fibre
- 1.3g
- Salt
- 0.8g
delicious. tips
Preheat the heavy-duty baking tray to get the raising agent working immediately. This gives the lightest, airiest scones with the crispest bases.
Make sure your butter is fridge cold when you chop it and mix it into the flour. Cold fat in a dough will create a flakier texture once it’s introduced to the hot baking sheet.
The key to a soft, light scone is not to overwork the dough. These only have a single roll-and-fold added to the method to add the cheese to the dough, so you get a good hit of cheese and a great texture.
Putting the scones in the fridge for half an hour before baking will help to keep these layers intact, but don’t worry if you don’t have time.
These are best eaten on the day but will keep in an airtight container for another 2 days. Or freeze, wrapped, for up to 3 months. Defrost before eating, then pop into a hot oven for 5 minutes to warm through.
Brush only the tops of your scones with egg. Brushing the sides will inhibit the dough’s rise.