Wild Garlic & Cheese Scones

There is little more satisfying and more-more-more-ish than a savoury scone. My top tip would be not to get carried away and incorporate too many ingredients as they will cancel one another out. A good rule of thumb is 1 type of cheese, no more than 2 other flavouring ingredients and no more than 2 herbs or spices. Here is my recipe for a wild weekend at home, mid-morning snack with a cup of great coffee. One with a bowl of soup makes a meal.

Pre-heat the oven to 220 degrees C /Gas 7.
Start with 250g SR flour, 2 x 5ml (tea)spoons baking powder and 100g butter or vegetable fat in a mixing bowl.
Rub fat into flour with fingertips until it resembles fine crumbs.
Add 100g grated cheese (retain a little to top scones), a generous handful of wild garlic roughly chopped or snipped with scissors, 1 small finely chopped fried onion, a pinch of chilli flakes, pinch of salt, 1/2 x 5ml (tea)spoon mustard powder .
Give it a good stir.
Gradually add 100g milk and bring the mixture together into a ball with a knife – it should be doughy but not sticky.
Pat out on a floured kitchen top to a height of about 2cm – no need for a rolling pin.
Cut out individual scones with a cutter and place on a greased and floured baking tray.
Top each with a sprinkling of grated cheese.
Bake 220 degrees C / Gas 7 for 10 minutes until golden brown. Remove from the oven, lift onto cooling rack and leave to cool – if you can resist.
Break open and go wild whilst they are fresh. Add a little butter or spread if liked. To go really posh serve with chutney. Great toasted the following day (if there are any left) !