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Wild Garlic and Cheese Scones

I cannot tell you just how excited I am that wild garlic season has come back around again. It’s my absolute favourite time in the seasonal calendar! I am also quite fickle, and will probably say that when asparagus, strawberry or even tomato kicks in. Wild garlic is a true sign of Spring though. I’ll be embracing it fully while I can. When Waitrose asked me to join in with their Cook and Share competition, I could think of no better way to go…Wild Garlic & Cheese SconesWild Garlic & Cheese SconesWild Garlic & Cheese Scones

I expect these wild garlic scones are the first of many wild garlic recipes to come. Last year was the first year I really got to experiment with it in the kitchen, I did make a wild garlic and chicken galette that you can find here and endless batches of pesto too. Last year, I went on a two hour scavenger hunt to find it and I did have some serious anxieties over whether or not I was picking the right thing. I googled, a lot. Researched in foraging books and anywhere else I can find bits of info on the stuff. After all of that, I wrote up a little post here. A year has passed and now I do feel like I know what I’m doing (sort of). At the very least, I’m confident I’m not going to pick something poisonous and die. Good news for everyone involved, I’d say.

Wild garlic and cheese scones seems like a great place to get started this time around. Garlic and cheese are a match made in heaven for me anyway! The great thing about savoury scones is we don’t have to have the whole ‘cream or jam on first?’ debate. For the record, I am team cream first then jam second. I always forget if that is the Devon or Cornish way? Anyway, I digress. These are best enjoyed fresh out of the oven, with lashings of butter – they won’t be lasting long!

Wild Garlic & Cheese Scones

As I briefly mentioned at the start there, this post is in collaboration with Waitrose (a brand I am pretty ecstatic to be working with, as I’m sure you can imagine). They’re running a competition to celebrate all things Spring and to join in all you have to do is share a photo on Twitter and Instagram of what you’re cooking or baking this Easter, use the tag #CookAndShare with a mention of @Waitrose. I’ll keep my fingers crossed for you! For more details on the competition plus terms and conditions head over here to read more.

I’ll leave you with my recipe for these scones now. Hopefully I don’t stink too much of garlic the next time you see me!

Wild Garlic & Cheese Scones

Recipe for Wild Garlic & Cheese Scones


6 - 8 Servings
  • 175 g self-raising flour
  • pinch of salt
  • 1/2 tsp mustard powder
  • 25 g butter, room temperature
  • 75 g mature cheddar, finely grated
  • 1 large egg
  • 2 - 3 tbsps milk
  • 1 large handful wild garlic leaves, finely chopped


  1. Heat the oven to 220 C / 200 C Fan / Gas 7, grease a baking sheet.
  2. Add the flour, mustard and salt to a large bowl. Mix together then rub in the butter, until you have a crumbly mixture. Add the cheese to the mixture (leaving just enough to sprinkle on the top, at least 1 tbsp) along with the chopped wild garlic, stir together.
  3. Beat the egg with 2 tbsp of milk, add to the mixture and combine together to make a soft dough, adding a few more drops of milk if it is too dry.
  4. Roll out the dough on a floured surface to 2cm thick and use a 5cm cutter to cut out the scones. Roll out the excess dough and repeat, place onto the greased baking sheet.
  5. Brush the scones with a little milk and a sprinkling of the remaining cheese.
  6. Bake in the oven for 12 - 15mins, until risen and golden. Cool on a wire rack and serve with lashings of butter.