How long do these wild garlic and feta scones keep?

English-style scones are best eaten within hours of bring made, but they will still be good in the afternoon if you make them in the morning! This is why I have made this recipe to only yield 6 scones; it is easily doubled, tripled or even quadrupled!

Can I substitute anything for the buttermilk?

Happily buttermilk is becoming easier and easier to get here in the UK (I like the Sainsbury's own brand one) but annoyingly it has vanished from Ocado again so I get if you can't easily get hold of it. Substitute with 3/4 the amount of milk, gradually adding more if needed to bring the dough together.

Can I omit the feta? Is the cheese taste strong in these scones?

I love the subtle flavour the feta adds - don't worry, it is not at all overpowering. You can leave the feta our if you want and still get delicious wild garlic scones, simply add another pinch of salt to the mix.

Help! I live in America and wild garlic only grows in Europe. Is there anything else I can use to make these?

Ramps are pretty close to wild garlic so they'd work well here.

Wild Garlic and Feta Scones

Name: Wild Garlic & Feta Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: British
Ingredients: 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

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.

Ingredients

Scale

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

Instructions

Pre-heat the oven to 200 degrees (400F) and line a baking sheet with a piece of baking parchment.
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.
Crumble the feta and stir it into the mixture along with the sugar.
In a separate bowl or small jug, combine the buttermilk, milk, and the wild garlic, finely chopped. Pour into the flour mixture.
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.
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!)
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.
Bake on the middle shelf for 15 minutes until puffed and golden. Transfer to a wire rack to cool.

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