Cheesy Three-Cornered Leek Scones
With these Wild Garlic Cheese Scones, we can guarantee that Bambi won't be looking to pinch your picnic. Their the perfect treat to pop into your pocket for a fresh spring wander, or to share with friends over a cup of tea.
Ingredients
- 225 g self-raising flour, plus extra for dusting
- pinch of salt
- pinch of mustard powder
- 1 tsp baking powder
- 55 g chilled butter, cubed
- 150 g your favourite cheese
- A small handful Three Cornered Leeks, Finely Chopped
- 90-100 ml milk, plus 1 tbsp for glazing
Instructions
- Preheat your oven to 180C.
- Pour your try ingredients into a bowl and stir to combine.
- Add your cubed butter. Pinch and rub with your fingertips to form crumbs.
- Sprinkle in your cheese and chopped three-cornered leek and stir to combine.
- Make a little well in the middle and pour in your milk, a little at a time, mixing regularly. You might not need to use all the milk to get a smooth dough, so don’t pour it all in at once.
- Lightly flour a surface and roll out your dough- you want it to be about 2cm thick. Use a cutter to cut out rounds, score a cross on the top and place on a lined baking tray.
- Brush a little milk over the top of each scone to glaze. You can also sprinkle a little cheese over the top if you’d like.
- Bake for 15-20 minutes, until golden brown and cooked through.