Recipe by Branden Kerns, Coffee Time
These savoury scones are absolutely delish! They go with just about any main course and are the perfect vehicle for mopping up soups and gravy. Quick and dead simple to make, these guys are equally effective at spicing up your mid week bowl of chowder or helping you win at dinner parties. If wild garlic is not in season or you don’t have access to some, you can substitute for two cloves of pulverized or micro-planed garlic and 15 grams of finely chopped scallions or chives (feel free to play with the amounts). If you don’t have buttermilk on hand a mixture of 180 grams plain Greek yoghurt and 50 grams of milk will do the trick.
- Pre heat oven to 190 c.
- In a large bowl combine flour, baking powder, sugar, salt, and cayenne. Whisk to combine. Add your chopped wild garlic and whisk it again so that it is evenly distributed.
- Finley grate your Kilard Cheddar with the small holes on a box grater or microplane. Add the cheese to the flour mixture one third at a time, tossing it with your hands so that it is evenly distributed throughout the flour mixture and does not form clumps.
- Pour in the buttermilk and fold to combine. Use a flexible spatula if you have one or a metal spoon if you don't. Fold until the buttermilk and dry ingredients are just combined. DO NOT OVER MIX! You should now have a fairly wet dough.
- Line two sheet pans with parchment paper and dollop six portions onto each pan. A standard sized ice cream scoop works perfect for this but using two spoons will also get the job done.
- Get them into the oven straight away and bake for about twenty five minutes depending on your oven. When they are finished they should have doubled in size, have an even golden brown exterior and an in eternal temperature of 83 c. or higher.
- Place them on a cooling rack and try to leave them until they are cool enough to eat without burning your mouth.