I was thrilled when I discovered more on-line baking fun, a competition which alternates between the websites of Lavender and Lovage and What Kate Baked. Entitled Tea Time Treats, the challenge this month was Scones, Savoury and Sweet.
My preference was a savoury scone and whilst working in our polytunnel I noticed that the wild garlic was beginning to poke through the ground. Since I had a whole month for this one, I left it a week or so to give the leaves a chance to develop into something I could work with. When they were large and glossy I made a batch of soft goat’s cheese, then picked the best leaves for my recipe – wild garlic and goat’s cheese scones, served with my own chilli jam. These scones were well risen in the oven, but sunk like a soufflé when I took them out. However that didn’t take anything away from the taste. They were very soft and packed with flavour from the garlic leaves. I thought the chilli jam may have overpowered them but instead in complemented them perfectly. And the verdict from Himself – they were absolutely delicious and you can make them again anytime. However, he gave them only 7/10 as they weren’t very “scone-like” but would have got a 9/10 if I’d called them something else!
- 225g self raising flour
- 1 tsp cream of tartar
- ½ tsp bicarbonate of soda
- 50g butter, cubed
- 125g soft goat’s cheese
- 1/2 cup wild garlic leaves, chopped
- 150ml milk (I used goat’s milk)
- Few drops of lemon juice
- Pinch salt
- 1 egg, beaten
- Heat oven to 220C. Sift the flour, cream of tartar, bicarb and a pinch of salt in a food processor, then add the butter and blitz until it resembles breadcrumbs.
- Tip the mixture into a large bowl and mix in the goat’s cheese.
- Add the lemon juice to the milk then pour onto the flour and cheese.
- Mix together with a pallet knife until a soft dough is formed.
- Turn out onto a lightly floured surface and knead briefly.
- Flatten out the dough with your hands to about 3cm thickness.
- Using a 2½” cutter, cut rounds out of the dough. Roll together any scraps and cut out again.
- Put the scones on a lined baking tray and brush them with a little beaten egg.
- Bake for 12-14 mins until risen and golden. Eat warm and serve with chilli jam.