Cheese & Wild Garlic Scones

Ingredients:

• 450g self-raising flour

• 115g butter

• 140g mature cheddar, grated

• 1 tsp mustard powder

• 1 generous handful wild garlic, washed and finely chopped

• 1 egg

• 150–200ml milk

• Salt and pepper

Method: Makes approx 1 dozen

Preheat the oven to 200°C. Rub the flour and butter together with your fingertips (or use a food processor) until the mixture resembles fine breadcrumbs. Stir through the grated cheddar, mustard powder, wild garlic and a generous pinch of salt and pepper. Beat the egg and add it to the mixture. Gradually add the milk, mixing until you have a soft dough. You may not need all the milk, or you may need a little extra depending on the flour.

Turn onto a lightly floured surface and gently bring the dough together. Avoid overworking it. Roll or pat the dough to around 2–3cm thick and cut into rounds using a cutter or the rim of a glass. Place on a lined baking tray. Brush the tops with a little milk and sprinkle with a little extra cheese if desired.

Bake for 12–15 minutes until risen and golden brown.

Best enjoyed warm, split in half and spread generously with butter.