Wild garlic and cheese scones

Delicious with a thick slice of mature cheddar and a generous helping of pickle.

Cakes and bakes
Batemans kitchen preparing scones with a cutter and rolling pin
  • Preparation time 20 minutes (prep. time)
  • Cooking time 12-15 minutes (cooking time)
  • Serves Makes 25 scones


  • 500g self raising flour

  • 4 tsp baking powder

  • 1/4 tsp salt

  • 200g margarine or butter

  • 250g grated cheddar cheese

  • 200 ml milk

  • 2 large handfuls chopped wild garlic leaves


  1. Heat the oven to 220c/425f/Gas 7. Lightly grease a baking sheet.

  2. Mix together the flour, baking powder and salt and rub in the margarine/butter.
  3. Stir in the cheese and chopped garlic, then the milk to get a soft dough.

  4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/3/4in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up. 

  5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.