Cheddar, Swede & Wild Garlic Scones by Dame Tara Fraser, inspired by Anna Jones

This recipe is based on one by Anna Jones that appears in her book The Modern Cook’s Year. It can be done with parsnip or celeriac as well as swede but I like the earthy and sweet swede with the garlic.

Ingredients

200g plain wholemeal flour
250g plain white or spelt flour
6 teaspoons of baking powder
1 teaspoon of salt
1 egg
100g butter diced
100g cheddar cheese grated
25g wild garlic, washed and finely chopped
200g raw swede peeled and grated
1 teaspoon of mustard
Approx. 230ml oat milk (or semi skimmed dairy milk)

Method

Mix the two flours, baking powder and salt in a large bowl.

Add the butter and rub to fine breadcrumb texture.

Add the grated swede, wild garlic and three quarters of the cheese (you can leave the last quarter for the topping), 

Mix in the mustard.

Lightly beat the egg with the milk with a fork.

Add enough milk/egg mix to make a soft dough.

Handle it lightly as it comes together and then turn out and pat it into a round about 2.5cm high on a floured surface.

You could now make one giant scone by scoring the round into wedges and cooking it whole or cut out individual scones with a fluted cutter (it will make about 16-20).

Brush the top with any remaining milk/egg mixture (or just with a bit of extra milk if you used it all). Sprinkle the reserved cheese on top and bake in a hot oven (240, gas 9, Aga roasting oven) for about 12 minutes of individual scones and more like 20 mins for the whole round.