If there's one basic baking thing I can do, it's scones. My mother used to let me help her bake them, and I distinctly recall her tips. Shed bake them with dates or sultanas usually. I have a penchant for scones perhaps because of this memory.
Feeling somewhat better after ten days wiped by COVID, I had three walks today - each only about half an hour, but feeling good, even in the afternoon. Perhaps it's the turmeric and boswellia tablets, or the Dahl soups, or just that things have run their course.
On the third walk in the rain, I diverted through the woods, nettling my knees and getting just a little lost. What a tangle the woods can be at this time of year! And so achingly beautiful - a time when I start to mourn for the England I haven't even left yet.
One bucket list thing to do whilst I was here was make ramsom or wild garlic scones - of course, with lots of cheese. The wild garlic is almost at an end but I found a good microclimate where the leaves were still fresh and pungent.
The recipe is easy. I doubled it.
Mix the butter into the flour so it resembles breadcrumbs. Don't over work it. With scones I think this is true at every step.
Then add the cheese, milk and wild garlic. You could also add other yummy things like sun dried tomatoes or olives.
Brush with milk - I didn't have a pastry brush so used my fingers - and sprinkle some of the reserved cheese on top. Bake for 12-15 minutes at 220 c.
I think these would be quite nice vegan too if that's what you like. I would add half coconut or non dairy yoghurt and half milk, some garlic or onion powder, some mustard powder and nutritional yeast, and an extra scoop of vegan butter.
They are so delicious hot straight out of the oven with some soup.
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