Guests will be certainly be impressed with the foraged ingredient. I load these bad boys up with heaped tablespoon of linseeds, bee pollen, sprouted buckwheat to get those extra gains. I like to use my smallest scone cutter, and top soups with mini scones!
225g self-raising flour (I used wholewheat)
1 level tsp baking powder
100g grated cheddar cheese
30g wild garlic leaves, finely chopped
Preheat the oven to 200C. Mix the flour and baking powder in a large bowl, rub in the butter until it looks like breadcrumbs. Stir in the cheese and wild garlic. Beat the egg in a small bowl, or mixing jug. Add that to the flour mixture. Then add in milk, just less then a teaspoon at a time to bring it all together as a soft dough. Dust your countertop with flour. Gently pat or roll out the dough into a round about 2cm thick. Cut out your scones, place ona baking tray, and brush with milk. Bake for 10-12 minutes, until golden brown. Remove from oven, and enjoy slathered with butter while still warm, or as a side to soup.