These cheesy wild garlic scones are perfect if you have some wild garlic. They’re delicious warm with butter and pair beautifully with a bowl of soup or stew.
I hadn’t planned to make these wild garlic scones — the recipe was a last-minute decision. On a family walk at Box Hill we started in sunshine, but soon the rain set in. While squelching through the mud I noticed a strong garlic aroma and realised we were surrounded by young shoots of wild garlic. I’d wanted to forage wild garlic for a while and finally found plenty, so my little backpack soon filled with muddy leaves.
I wanted to make the most of what I’d foraged, so I decided on two recipes to start with: a sausage and wild garlic stew, and these savoury cheese and wild garlic scones.
Why these scones?
Cheese scones are a classic for good reason, and garlic complements baked breads perfectly. I took my trusty cheese scone recipe and added finely diced wild garlic and a touch of paprika for depth. The result is a savoury scone where the garlic flavor shines through without being overpowering.
Ingredients
These scones follow a straightforward self-raising flour scone method, with butter, cheese and wild garlic folded in. I kept the cheese moderate so the wild garlic remains noticeable, and added a little paprika for a subtle smoky note.
- Self-raising flour (or plain flour plus 1 tsp baking powder)
- Salt (to enhance the savoury flavours)
- Paprika (a small amount for depth)
- Butter (cubed; salted or unsalted, or a dairy-free alternative)
- Cheddar (mature cheddar recommended, grated)
- Wild garlic (finely diced)
- Milk (use your usual milk; adjust quantity if needed)
Adaptations and tips
If you prefer stronger cheese flavour, add more grated cheese. If you don’t have paprika, a little mustard powder can work, or omit it entirely. Other full-flavoured cheeses such as Red Leicester or Double Gloucester are good alternatives. If you’ve foraged lots of wild garlic, double the batch — these scones are hard to resist and people will want seconds.
Storage
These scones are best served fresh from the oven but will keep in an airtight container for up to 48 hours. To reheat, warm in the oven for 3–4 minutes until heated through. They also freeze well — defrost fully and reheat in the oven.
Washing wild garlic
The wild garlic I picked was very muddy, so I washed it several times until the water ran clear. If you forage your own, be prepared to wash leaves thoroughly. Wild garlic is also sometimes available at farmers’ markets, independent greengrocers, or in some veg boxes.
When and where to find wild garlic
Wild garlic appears in spring, mainly from March to April, though you may find it from February through May. It grows in damp, shady patches of ancient woodland and hedgerows in the UK.
About wild garlic
Wild garlic is in the allium family and is more closely related to chives than to cultivated garlic. You can eat the leaves, stems and flowers.
How to identify wild garlic
Wild garlic is easy to recognise by its strong garlic smell. Its long bright green leaves look similar to Lily of the Valley, which is poisonous — the key difference is scent. If unsure, rub a little of the leaf between your fingers; wild garlic will smell of garlic.
Other names
Wild garlic is also called ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek or bear’s garlic.
Other ways to use wild garlic
- Pesto: swap wild garlic for basil in pesto recipes.
- Hummus: blend it into homemade hummus for a garlic boost.
- Pasta: stir into a creamy or oil-based pasta sauce.
- Stir-fries: add towards the end of cooking for fresh garlic aroma.
- Soups: fold into soups for a bright, garlicky note.
What to serve with these scones
These scones make a lovely alternative to a bread roll or garlic bread and are especially good with tomato-based soups. They also pair well with stews or any hearty bowl of soup.
Recipe
Cheesy Wild Garlic Scones
Ingredients
- 200 g self-raising flour
- ¼ teaspoon salt
- ½ teaspoon paprika
- 40 g butter, cubed
- 60 g cheddar, grated
- 24 g wild garlic, finely diced
- 110 ml milk (you may not need it all)
Instructions
- Preheat the oven to 200°C (180°C fan). Put the flour, salt and paprika in a large bowl.
- Add the cubed butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
- Stir in the grated cheddar and the finely diced wild garlic.
- Slowly pour in the milk while stirring with a knife until the mixture begins to come together into a dough; you may not need all the milk.
- Turn the dough onto a lightly floured surface and knead briefly for about 30 seconds.
- Flatten the dough with your hands to about 2 cm thickness and cut out scones with a cutter — you should get about 6–7.
- Place the scones on a baking tray lined with non-stick baking paper.
- Bake for 15 minutes until risen and golden. Serve warm with butter.
Notes
Nutritional information is approximate and provided as a guideline only.
Nutrition
Calories: 220 kcal • Carbohydrates: 25 g • Protein: 7 g • Fat: 10 g • Saturated Fat: 6 g • Sodium: 215 mg
More recipes you might like
If you enjoy scones, try variations such as cheese and chilli scones, cheese and olive scones, traditional fruit scones, chocolate chip scones, or apple scones with sultanas and cinnamon. For a garlicky quick bread, try a garlic and herb butter quick bread recipe.
Keep in touch
If you make these wild garlic scones or any other recipes, I’d love to hear your feedback. You can also follow the author on social channels for updates and more recipes.