In the early springtime, the woodland floor glows green with verdant wild garlic leaves. Starburst-bright flowers appear in clusters, and the scent of garlic wafts through the trees. When I am out walking at this time of year, I always take a basket, filling it with handfuls of wild garlic leaves (picking away from the edges of the path or trees, and not taking too much from any one spot). I love its fresh
Whilst Wild Garlic Pesto is a perennial
Wild Garlic (Ramson) Scones
8oz self raising flour
1 1/2 oz butter
1/4 pint milk (approx)
8-10 wild garlic (ramson) leaves, cut into fine shreds
3oz parmesan (grated)
Heat the oven to 220c/ 200 (fan), gas 7, grease a flat baking tray
Cut the butter into small pieces and rub into the flour using your fingertips until it resembles crumbs. Stir through the wild garlic and the parmesan.
Crack the egg into a measuring jug and whisk with a fork. Add enough milk to make it up to 1/4 pint of liquid in total.
Stir the milk and egg mixture into the flour using the fork. Do not over-mix, just combine briefly to form a moist dough.
Shape into a rectangle, which should be about 3/4 of an inch thick. Cut into six small rectangles, then halve each rectangle into triangles.
Bake in the oven for 10-12 minutes, until the scones are a light golden brown.
Serve warm with butter.