Wild garlic is literally everywhere at this time of year, not just on the ground in any damp woodland but many a blog, tweet and online recipe too! I've always spotted it around, normally it appears about the same time as the first bluebells and in similar terrain, so this year I thought I'd give it a go.
With a little advice from the Tasty Herbalist it was easy to identify, it kept fine in the fridge for a day or so in an airtight container and I chose to blanche it quickly in hot water before using it as an ingredient. I was very pleasantly surprised by how delicate and sweet the flavour of the young leaves is and the flowers have a tasty tang of garlic to them too.
I've spotted lots of yummy wild garlic recipes from Yotam Ottolenghi, Angela Hartnett and the Word of Mouth blog, but after a damp mornings walk in the woods I was in the mood for some comforting afternoon munchies perfect with a cup of tea. These cheesy garlicky scones hit the spot, it was difficult not to devour the lot still warm and slathered with butter before I had time to photograph them ...
Wild garlic & Lancashire cheese scones
Makes 6-8 scones
250g plain flour
75g cold butter, small chunks
1 tsp baking powder
1 tsp salt
50g Lancashire cheese, finely grated *
15 - 20 young wild garlic leaves, blanched and finely chopped **
150ml milk & extra to glaze
To prepare your wild garlic leaves firstly wash thoroughly then place in a bowl and cover with boiling water. Quickly strain in a colander and refresh under running cold water. Set aside onto a tea towel to absorb the excess water then chop finely.
Place the flour into a large bowl and add the cold butter. Rub the flour into the butter until it resembles fine breadcrumbs working as quickly and lightly as you can, then add the salt, baking powder, grated cheese, chopped wild garlic leaves and mix.
Add the milk little at a time using a butter knife to mix until it starts to come together then form into a ball using your hands. Flatten the dough into a thick round on a floured surface and cut into wedges, it is best to handle the dough as little as possible. Place on a lined baking tray and brush the top of each scone with a little milk.
Bake in the middle of the oven for 15-20 minutes until risen and lightly browned.
* I used creamy Lancs but tasty Lancs or similar would also be good!
** If you don't have any wild garlic finely chopped chives or spring onions could be used instead.