Whole Grain Wild Garlic & Cheddar Scones

wg scones head

Wild garlic season is my favourite season. Mostly because it’s also known as the beginning of spring, but the fact that some forests are lined with green luscious leaves that make the world smell like garlic isn’t bad either. Supposedly Great Britain is full of such forests, but I have no idea how to find them. I also read a blog or two about foraging in London, but the only forest in walking distance is an artificial one(for someone coming from a land that’s more than 50% forests it seems quite ridiculous that one would decide to plant a forest, mainly because one has nothing better to do) that frequently hosts illegal raves, so I don’t really like the idea of eating anything that grows there.

Luckily, I was on a short visit to Slovenia, and Norbs mother brought me some wild garlic she picked in the completely natural Slovenian forests and I brought it back home with me. I travelled with Wizz air and with the smallest possible luggage size so unfortunately I couldn’t bring tons of it, but just enough to make a few dishes. And for the first one I had to combine Slovenian products with British traditions. So I made scones. We’ve established that I’m almost a bit too fond of scones, I think I’ve also told you once or twice about how much I love garlic, so the fact that I made two batches in the last 3 days should not be a surprise to you. The second time, I even took some pictures of the process, to restart my blog with something amazing. So here’s the recipe:

Whole grain wild garlic&cheddar scones

You’ll need:

ingridents

  • 100 g self rising flour
  • 100g whole grain flour
  • 100 g butter (I use unsalted and add salt to the recipe, but use whatever you have on hand)
  • 100 g cheddar, grated
  • 1 handful of wild garlic leaves, roughly chopped
  • 1/2 tsp backing powder
  • 1/2 tsp baking soda
  • seasoning to taste
  • 3/4 butter milk (or cup of milk+1 tsp neutral tasting acid (e.g. lemon juice, rice vinegar))
  • 1 egg (optional)

1. Preheat the oven to 180°C and line a baking tray with parchment paper.

2.Combine the two flours with seasoning and both levelling agents.

3. Rub the flour and the butter together until most of the butter has been incorporated and you only have a few larger(pea sized) pieces left.

4. Add the wild garlic and cheddar, mix well.

5. Slowly add the butter milk until everything clumps together. You might not have to add the whole 3/4 cup or you might have to add more, that always depends on a number of factors.

6. Knock the mixture onto a large cutting board a shape a rough rectangle approximately 2 centimetres thick.

7. Cut out the scones with a knife (whatever size you like). You could use a round cutter if you really wanted to, but it’s easier to just cut them with a sharp knife because the large pieces of wild garlic that are in there could cause problems. Place on the lined baking tray.

*8. Brush tops with egg wash.

pečica

9. Bake for 15-20 minutes or until golden.

wgscones1

Scones

It think it’s safe to say at this point that I’m addicted to scones. I make them at least once per week (but usually more often) and if there are none around, I carve them. Like, all the time. If I’m hungry, the first thing that pops to mind is always: Scones! Clotted cream! Home made jam! Usually I do decide on something a bit more nutritious, but, as previously stated, I do give into temptation and make and eat some quite often.

scone with apricot jam

If someone is visiting us, however, scones are a necessity. People have this preconceived idea that all traditional British food is yucky and bland and not really edible and I like convincing them otherwise. Scones are pretty much the best argument. The reactions of the unknowing are always the same:

First comes the suspicion: “So this is like a big, err, cookie? Or is it a bun? You cut it? And you put this white thing on it? And jam? What IS this thing? What exactly do I do with it?”
Then comes my explanation of the famous dilemma: clotted cream under or on top of the jam? I advise them to do it however they want and usually they spread it on the scone before the jam, because it’s kind of like butter. But then I remind them that It’s also kind of like whipped cream and we all put it on top of the jam on the next scone and debate the pros and cons of both options. There is a difference, if you were wondering, but I still haven’t decided which order I like more. On one hand you create a barrier between the jam and scone with cream if you put it on first and the scone doesn’t absorb the jam, which is nice. But on the other hand, if you put the cream on top, it’s the first thing that hits your taste buds and then everything just melts on top of it in your mouth and that’s pretty awesome too.
Then, finally, comes the surprising realization: “This thing is like the best f*ing thing EVER. It’s AMAZING. I want another one!” And we eat around a million more, until we’re all out of clotted cream and half dead. Then I sometimes make more the next day.

The exact same thing happened when two of our friends were visiting for NY. And since the female part of the couple is an aspiring pastry chef and an amazing food bloger, we decided to make some scones together, document the process and both write about it on our blogs.

making scones together is fun!

At first we planed on both writing down the recipe but… I’m lazy. So if you want it and if you want to see more pics, head off to Cimetovo dekle and read it there. (Check her out even if you’re not interested in the scones, she has a very lovely blog!)

*magic*

PS for all my Slovenian/Balkan readers who don’t know what clotted cream is: it’s kind of exactly like kajmak, just a bit fresher and not salty at all.