Wild Garlic and Feta Scones

Whilst it remains true the first thing I think of when wild garlic season rolls around is making a batch of Wild Garlic Butter (great on asparagus or for making garlic bread, and it freezes beautifully) or a jar of Wild Garlic Pesto (brilliant anywhere pesto is ordinarily used) this year I’m all about these light, tender, savoury Wild Garlic and Feta Scones.

Super easy to throw together and delicious spread with soft butter topped with flaky sea salt for lunch or afternoon tea, if you’ve got a patch of wild garlic for foraging near you (though if in London whilst it is not cheap in irritating contrast to this otherwise free ingredient, you can also pick up bunches at Borough Market) may I humbly suggest they’d make a great, last minute, savoury addition to a Coronation Weekend picnic or tea?

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Wild Garlic & Feta Scones

• Author: Rachel Phipps
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Makes 6
• Category: Baking
• Cuisine: British
• Diet: Vegetarian

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Description

These flaky, tender Wild Garlic and Feta Scones are made with foraged wild garlic and salty, crumbly feta – the perfect savoury afternoon tea treat for spring.

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Ingredients

Scale 1x2x3x

• 175g (5 1/4 oz) self raising flour (see note)
• 1/2 tsp baking powder
• generous pinch flaky sea salt
• 50g (1 3/4 oz) unsalted butter, cold from the fridge
• 70g (2 1/2 oz) crumbled feta
• 1 tsp sugar
• 55ml (1/4 cup) buttermilk
• 3 tbsp semi-skimmed milk
• 10g (4 tbsp) wild garlic or ramps, plus extra for decoration
• 1 small egg

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Instructions

1. Pre-heat the oven to 200 degrees (400F) and line a baking sheet with a piece of baking parchment.
2. In a large bowl, combine the flour, baking powder, and the sea salt, crumbled slightly between your finger tips as you add it to the bowl. Cube the butter into the mix and then rub it into the flour between your thumb and forefinger until you’ve created crumbs.
3. Crumble the feta and stir it into the mixture along with the sugar.
4. In a separate bowl or small jug, combine the buttermilk, milk, and the wild garlic, finely chopped. Pour into the flour mixture.
5. Using a eating knife or a mini metal spatula, cut the liquid into the flour mixture by bringing it through the mixture in a cutting motion, turning the bowl a few degrees each time. Bring together with your hands once the mixture is mostly together, making sure to work it as little as possible for the lightest scones.
6. Turn onto a well floured surface and pat down to about 4cm (1 1/2 inches) in height. Using a 6cm (2 1/2 inches) fluted cutter (or the closest you have to it) cut out as many circles as possible, transferring them to the prepared baking sheet. Carefully bring the scraps together, and repeat. You should get 6 good scones, and 1 scrappy one (that is for you to enjoy rather than to give to guests!)
7. Lightly beat the egg and brush the top of each scone with egg wash. Decorate with the tips of additional wild garlic leaves, and egg wash again.
8. Bake on the middle shelf for 15 minutes until puffed and golden. Transfer to a wire rack to cool.

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Notes

British self raising flour does not have any added salt, unlike American self rising flour. So, if you’re using American flour (substitute ramps for wild garlic) lower the amount of salt.

Keywords: wild garlic, scones, feta, feta scones, wild garlic scones, foraging

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