The perfect recipe to celebrate the coming of spring and the abundance of wild garlic in the woods and lining the verges of the farm and distillery. Full of delicious flavours, buttery crumbly Black Cow Cheddar with the sharp wild garlic is a match made in heaven. Best enjoyed straight from the oven with lashings of butter.

Ingredients

350g self raising flour, plus extra for dusting
1 tsp baking powder
100g salted butter, chilled & diced
100g Black Cow Cheddar Cheese
150ml whole milk
70g wild garlic, washed & finely chopped
1 tsp Fennel seeds
Grind of fresh black pepper
Pinch of salt
2 large eggs

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Step by Step

Preheat oven to 200C. Mix together flour, baking powder, salt and pepper. Add the butter and rub into the flour mix until all the butter is incorporated and the mixture resembles large breadcrumbs.
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Mix in the grated Black Cow Cheddar, wild garlic and fennel. Whisk the milk and eggs gently and then fold into the dough with a small knife until you get a rough dough.
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Tip the mixture out onto a floured service and gently knead to bring together the dough. Don’t overwork.
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Roll or press out the dough to around 3cm thick. Use a round cookie cutter to cut out as many scones as possible, take the off cuts, gently knead and cut out the last few scones. If you prefer, you can also cut scones into triangles, just form the dough into a large circle of the same thickness and cut from here.
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Transfer to a baking tray lined with baking paper and brush the tops of the scones with some beaten egg to get that lovely golden look, plus some grated Black Cow cheddar and a few fennel seeds.
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Bake for 20 minutes until golden brown and well risen. Best served straight from the oven with lashings of butter and a little more cheese perhaps?
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Click here to buy Black Cow Deluxe Cheddar Cheese