Inspiration

Sawday’s x Riverford: Wild garlic & smoked cheddar scones

5 min read

This is a recipe to welcome Spring and celebrate the abundance of wild garlic in the woods around Riverford's Devon farm. These savoury scones are crumbly, buttery, and full of gorgeous flavours. The pungent taste of the wild garlic combines perfectly with the smoked flavour of the cheese and sweet and tangy sun-dried tomatoes. They are the perfect alternative to bread with a good bowl of soup or stew, or just eaten ravenously whilst still warm with plenty of butter brings real joy. You might want to double the recipe, as six scones can disappear in an instant when they are as tasty as these.

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Ingredients

225g self raising flour, plus extra for dusting

1 tsp baking powder

50g salted butter, chilled & cut into cubes

100g smoked cheddar cheese, grated, or cheese of choice

150ml milk, plus extra for brushing

30g dehydrated sun-dried tomatoes, finely chopped

30g wild garlic, washed & finely chopped

Method

Step 1

Preheat oven to 220°C/Gas 7. Line a baking tray with baking paper and set aside for later.

Step 2

In a medium mixing bowl, combine the flour and baking powder. Then add the butter and use your fingertips to rub it into the mixture until it resembles coarse breadcrumbs.

Step 3

Add 75g of the cheese, the wild garlic and sun-dried tomatoes and mix until well combined.

Step 4

Pour the milk into the crumb mixture and mix through with a small knife until a rough dough forms. Handling lightly, roll the dough around the bowl to pick up any crumbs and fold over.

Step 5

Dust a clean work surface with a little flour, then tip the dough out of the bowl onto it. Using your hands, gently bring the mixture together.

Step 6

Pat down the dough until you have a square that is 2-3 cm tall. If the dough is sticking to your work surface, dust with a little more flour.

Step 7

Use a cookie cutter to cut the scones and place them on the prepared baking tray. Press remaining trimmings together without overmixing and repeat the process until you have used all of the dough. Alternatively, you can cut the dough with a knife into squares.

Step 8

Brush each scone with milk and sprinkle over the remaining cheese. If you wish, add a wild garlic leaf on top to garnish.

Step 9

Bake for 12-15 minutes or until well risen and a lovely golden-brown colour on top. Leave to cool on a wire rack or enjoy straight from the oven with lots of butter!

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Lewis Glanvill

Lewis Glanvill is head chef at Riverford's Field Kitchen restaurant, where he joined from Gara Rock hotel and restaurant in south Devon. He is a talented and creative chef with a passion for sustainability, foraging, fermenting and preserving.

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