With wild garlic sprouting in abundance at the moment, if you know where to find it it’s yours for the picking. Country File has a good section on where to find it and how to identify the leaf, or here is a guide to growing your own. These scones are delicious straight out of the oven and very quick to knock up. A light hand makes for a light scone!
Makes 8 large square scones.
Set your oven to 160c.
Rub the butter into the flour by hand or in your food processor. Don’t over mix, leave it when it is a fine crumb. Add the mustard powder, salt, 180g of the cheddar and the garlic leaf and gently mix all together.
Add the milk and water and with a light hand just bring together, tip out onto the bench and pat into a square shape about 2’’ thick.
Cut into 8 squares and place on a tray lined with baking paper, leaving space between each one.
Brush the tops with a little milk and sprinkle the rest of the cheese on top of each scone.
Pop into the oven for about 15 minutes. When they are golden brown and sound hollow when tapped they are ready!
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