This recipe uses Ramsons (Allium ursinum) which are out in abundance now. Both the buds, flowers and leaves are edible, adding a sweet garlicky taste to any type of dish.
Remember to check the identity of EVERY leaf as you pick and only take what you need! It is illegal to uproot any wild plant, so only pick the leaves and flowers considerately, picking sparingly from multiple places.
Whilst the sight and smell of wild garlic is unmistakable, there are a couple of similar looking poisonous leaves that you do not want to be eating in error that grow in similar places. For example Cuckoo Pint (Lords and Ladies, Arum maculatum), Lily of the Valley and Bluebells pop up at the same time and in the same environment,
Remember to ensure you have the landowner's permission before you forage, and only take the minimum for your requirements. Always check, check and double check you have correctly identified a plant as edible!
INGREDIENTS
225g self-raising flour
1 tsp baking powder
50g butter
100g finely grated cheese
Approximately 30g (or a small bowl) wild garlic leaves finely chopped
Pepper and salt to taste
1 egg
A little milk
METHOD
Pre-heat the oven to 200 ⁰C.
Mix the flour and baking powder, then rub in the butter to make 'breadcrumbs'.
Stir in the grated cheese and the finely chopped wild garlic leaves.
Beat the egg and add to the mixture, adding a little milk to bring it together into a soft dough.
Dust your work surface with flour and shape the dough into a round about 2 cm thick then cut out your scones.
Place on a greased and floured baking tray, brush the tops with a little milk.
Bake for 10-12 minutes until the scones are golden brown and enjoy!
WILD FOOD & FORAGE DAYS
If you'd like to discover more of nature's harvest, why not join one of our wild food and forage day workshops which run in Spring and Autumn.
