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A bit of foraging resulting in... Wild Garlic Scones

Our littlest picnicker, William, is a keen forager. By keen, I mean that last Autumn he spent every walk screaming "BLACKBERRY!!!" at the top of his voice the minute we were near a bramble bush (he could keep this up for a good hour) As a result, I am in no hurry to introduce him to more foods that we can find on walks.


However I think we are safe with Wild Garlic (or Ramsons, as they are more formally known) And it is everywhere at the moment! So on our last walk, we went traipsing well off the beaten path (i.e. away from where dogs might have been to the toilet!) and picked some wild garlic to do some creative baking with.



I'm not going to lie, baking anything with this little monkey is a challenge. A good chunk of it does not make it to the oven. He can literally eat lumps of butter if he can get away with it, and he does it with such an innocent, hopeful look on his face that I can't say anything crosser than "but that will give you tummy-ache". But we went for it.




Wild garlic scones are so tasty. Think little pillowy clouds of soft garlic bread, and of course they HAVE to be eaten warm, drowning in melted butter. Well here is our recipe (and a few pictures so you know how it should look)





Wild Garlic Scones


A handful of wild garlic leaves (choose well, and wash well!)

325g self-raising flour

80g butter

170ml milk/buttermilk/plant-based milk

an egg, to glaze (optional)


1) Preheat your oven to 200 degrees Celsius. Rub the butter into the flour

2) Add the wild garlic and milk

3) Mix using a metal spoon

4) Knead a little using your hands then roll out to about 4cm thick - the dough must be this thick, otherwise your scones will turn out very flat and hardly risen

5) Cut out your scones using a scone cutter

6) Place on a baking tray and put on the top shelf of the oven for around 12 minutes.

7) Take out of the oven and leave to cool for as long as you can bear! 5-10 minutes is a good guide. Then cover in butter and devour!