We are in full spring here in Zurich (although it did decide to snow the last two days…) and the wild garlic is available in abundance, which is probably also why there are many creative ways out there to use wild garlic other than pesto.
These scones are very easy to make and are great to have as a side for a salad or even just on their own. Like the traditional scones, they are best shortly after they were baked, but equally tasty the next day. I would freeze them if you plan to eat them thereafter.
Wild garlic and cheese scones
- 350 g white flour
- 2 heaped tea spoons baking powder
- ½ tea spoon salt
- ½ tea spoon black pepper
- ½ table spoon brown sugar
- 80 g cold butter
- 150 g grated cheese best to use a cheese, which melts easily - I used cheddar
- 160 g buttermilk
- 20 g wild garlic
- Mix the flour, baking powder, salt, pepper and sugar thoroughly before adding the cold butter in cubes. With your fingers, rub the butter into the flour mixture. Next add the grated cheese and again mix thoroughly before letting the mixture chill in the fridge for 5 mins.
- Next combine the buttermilk and wild garlic with a pinch of salt and with a food processor grind everything together until you have a green liquid.
- As a next step, add the mixture from the fridge to the green buttermilk and with your hands, combine everything until you have a smooth dough. Cover the dough so that it does not dry out and let it rest for 15 mins on your kitchen counter.
- Lightely flour your kitchen counter and roll the dough gently (no need to put a lot of pressure onto the dough) into a circle of about 2cm height. With a glass, cut out the scones and carefully place them on a baking tray.
- Let them rest for 20 minutes before baking them for 15 minutes or until they have nicely risen and are golden brown at 200°.