Nettle, wild garlic and cheese scones (gf/df option)

These tasty little scones make a handy snack for a hungry forager, warm or cold.

  • 340g flour (or gluten free flour)
  • 85g butter (or vegan 'butter' if you prefer)
  • 1 tsp baking powder (gluten free if required)
  • ¼ tsp xanthan gum (if using gluten free flour)
  • 180ml milk (or dairy free milk)
  • 1 egg, beaten
  • 6-8 wild garlic leaves, finely chopped
  • 50g nettle tops, blanched and finely chopped (blanching deactivates the sting
  • 200g mature cheddar (or vegan cheese)
  • salt and pepper
  1. Preheat the oven to 200 degrees fan or 220 for non fan. Line a baking tray with baking parchment and place in the oven to warm up.
  2. Put the flour, baking powder and xanthan gum into a large bowl and mix.  Chop the cold butter into cubes and then rub into the flour mix using your fingers and thumbs until it looks like breadcrumbs.
  3. Stir in roughly ⅔ of the cheese, season with salt and pepper, and add the chopped nettles and wild garlic. Mix well.
  4. Make dip in the middle of the mix and add the milk. Mix with a metal spoon or fork until you have a dough.  With your hands bring it all together into a ball.
  5. Lightly flour your work surface and then gently roll out the dough to about 4cm thick.  Using a 5cm cutter to cut the scones and repeat this process until the dough is used up. Don't over handle the dough though.
  6. Brush the scones with beaten egg and sprinkle the remaining cheese on top.
  7. Using oven gloves take the baking tray out of the oven and pop the scones on top.  Bake for 12-15 minutes or until golden on top. Cool on a wire rack until they are cool enough to handle.