Spring – a time for cheese and wild garlic scones
As we move through Spring, one of the distinctive features of the Crawley Dene landscape is the re-growth of swathes of wild garlic. The pungent smell of garlic drifts through the Dene, carried on light, warm breezes.
Wild garlic (Allium ursinum) is a member of the onion family and its elongated leaves are edible, having (of course) a mild garlic flavour. There are some lovely fresh leaves growing in the Dene right now and they are wonderful when baked into scones. It’s best to pick leaves when they are young, as they get a bit tougher and lose some of their taste later in the season. Wild garlic typically flowers from April – June.
NB: When harvesting leaves, just take a few from each plant and leave the bulbs undisturbed – so that they will continue to thrive and be enjoyed by generations to come. You’ll need just two large handfuls to make a batch of scones.
Cheese and wild garlic scones recipe
- 500g self-raising flour
- 1 teaspoon salt
- 1 teaspoon mustard
- 110g lard
- 280g Doddington’s Cuddy’s Cave cheese, grated
- 2 handfuls of wild garlic, chopped
- 2 eggs
- 280ml milk
- Sift flour, salt and mustard into a bowl, rub in the lard. Stir in the wild garlic and the cheese (reserving a little for the tops). Mix to a soft dough with the eggs and milk.
- On a lightly floured surface roll out, cut into rounds and place on a greased baking tray.
- Brush with egg and milk, sprinkle with cheese.
- Bake in a hot oven 220oC or Gas Mark 7 for 10-15 minutes.