Wild Garlic, Mature Cheddar and Potato Scones

A WORD FROM THE CHEF

Rosie Morgan

Pink Haired Pastry Chef

Make the most out of wild garlic season with these easy to make, delicious savoury scones. They are crunchy on the outside and super soft on the inside. This recipe uses cold mashed potato. These scones are best served warm with a good lash of butter.

INGREDIENTS

250 grams plain or self raising flour

2tsp baking powder 10 grams

60 grams butter softened

One whole egg

100 grams plain, cold mashed potato

1/2tsp salt

80 grams buttermilk

20 grams grated mature cheddar

50 grams mature cheddar, cut into cubes

40 grams wild garlic, washed and chopped

Egg wash - one egg mixed with 2tbsp milk

METHOD

Preheat oven to 200°c (400°f) or 190°c (380°f) if fan assisted.

In the large mixing bowl, add the flour, baking powder, salt and softened butter. Using a stand mixer with the paddle attachment or a wooden spoon or your hands, mix together the butter into the flour until the mix resembles fine breadcrumbs.

Add in the plain mashed potato and grated cheese and continue mixing for another minute or two until the dough resembles chunky breadcrumbs.

Add in the egg and buttermilk and mix briefly until most of the dough has been wetted. Add in the cheese chunks and chopped wild garlic and mix until just combined.

Lightly flour a clean, flat surface and place the dough on it.

Lightly flour the top of the dough and gently roll it out to the same thickness as your scone cutter.

Dip your cutter into flour and carefully cut out scones until you have used all the dough.

Smush any remaining dough together and cut out.

Place on lined flat baking trays and egg wash lightly.

Bake immediately for 25-30 minutes making sure to rotate the tray halfway through cooking.

ABOUT THE CHEF

Rosie Morgan is a freelance food photographer, food stylist and recipe developer. She can be found on Instagram or Facebook @pinkhaired pastrychef

You can also contact her at: pinkairedpastrychef

@gmail.com