Thanks to Sara Jones in Lambourn for this lovely recipe. Please see here for more wild garlic recipes and tips on how to forage the leaves.
220g self raising flour
½ tsp salt/shake of yeast flakes
1 egg beaten
130g grated cheddar cheese
a generous handful of wild garlic, finely chopped
pinch cayenne pepper
heaped teaspoon of grain mustard (optional)
Pre heat the oven to 200oc
Place flour and salt into a bowl, rub in the butter
Stir in cheese and wild garlic
Add pepper and mix
Add enough milk to the egg to add up to 150ml. Don’t worry if your milk has started to go off – this is perfect for scones and pancakes.
Make a well in the centre of the mixture and gradually add the liquid (you may not need it all) mix until you have a ball of mixture.
Place on a floured work top and knead gently until smooth.
Cut into rounds about 2.5cm deep and place on a floured baking tray. You can also form balls in your hands if you prefer a rougher shape.
You can glaze with any of the egg and milk mix that you have left over if not just use milk
Pop in the oven for 15-20mins until golden brown