Recipe: Wild garlic and cheese scones


In recent years, whenever we’ve found wild garlic, we’ve tried to use it to make a few things, including a lovely pesto.

A recent visit to Hampstead Heath looking for wild garlic turned up just one single plant, which was utterly baffling. I’d previously found wild garlic in a particular spot in Big Wood in Hampstead Garden Suburb, so we cycled up there this morning – and fortunately there was tons of the stuff.

We picked a tupperwareful of green, fragrant leaves and then cycled home, not wanting to linger too long as the roads and footpaths started to get busier.

M found a recipe for wild garlic and cheese scones on the National Trust website which I’ve adapted here – I say ‘adapted’, but what I mean is that it is exactly the same recipe, it just makes sure to include the use of the baking powder in the method as the National Trust one does not, and I would definitely have accidentally left it out if I hadn’t already prepared the amount needed.

There are a few other wild garlic recipes on that page if you scroll down – including soup, pesto and a wild garlic and potato curry. They all sound amazing.

Onwards, to the scone recipe:


  • 500g self raising flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 200g margarine (we used unsalted butter)
  • 250g grated cheddar cheese
  • 200 ml milk
  • 2 large handfuls chopped wild garlic leaves (make sure you give it a good wash first)


1. Preheat your oven to 220c, or 200c for a fan oven, or gas mark 7. Having mixed the flour, salt and baking power in a mixing bowl as a dry mix, rub in the butter/margarine.


2. Use your hands to mix in the grated cheese and chopped garlic, and then add the milk. Smoosh together into a smooth dough.


(You may want to chop the wild garlic a bit finer than we did; ours turned out fine, but it’s an option.)

3. Turn out the dough onto a floured surface, knead a little, then work into a 2cm-thick round.

4. Cut out your scones from the round, ideally using a 5cm/2 inch cutter, but work with what you have to hand. Place on a baking tray – greased, or lined with parchment. Then brush with a little milk.

5. Stick them in the oven! This recipe is meant to make about 25 scones, so make sure you have enough baking trays ready. We baked in two batches. Pop the scones in the oven for 12-15 minutes.

6. After 12-15 minutes, have a look and see if they’re looking golden and risen. If so, get them out and pop on a wire rack. Your kitchen will instantly smell wonderful.

7. Give them time to cool, and then enjoy!