Wild garlic and goat's cheese scones
Wild garlic and goat’s cheese scones

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.

Wild garlic
Wild garlic

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!


Scones with chilli jam
Scones with chilli jam
  • 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
  1. 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.
  2. Tip the mixture into a large bowl and mix in the goat’s cheese.
  3. Add the lemon juice to the milk then pour onto the flour and cheese.
  4. Mix together with a pallet knife until a soft dough is formed.
  5. Turn out onto a lightly floured surface and knead briefly.
  6. Flatten out the dough with your hands to about 3cm thickness.
  7. Using a 2½” cutter, cut rounds out of the dough.  Roll together any scraps and cut out again.
  8. Put the scones on a lined baking tray and brush them with a little beaten egg.
  9. Bake for 12-14 mins until risen and golden. Eat warm and serve with chilli jam.