Wild Garlic Cheese Scones – Best Cheese Scones Ever
Light and delicious cheese scones with a swirl of green wild garlic pesto running through them. To be honest these would be good with any homemade pesto you want to use, but I urge you to give these wild garlic cheese scones a try. At least once.
Since finally getting around to making wild garlic pesto this year, I can’t get enough of it. I’ve made three big batches and apart from some I’ve frozen, I’ve pretty much used it all up. One of the things I’d had in my mind’s eye was scones with a swirl of green running through them. So when I made my first batch of pesto I lost no time in making these swirly wild garlic cheese scones with it.
Eaten warm from the oven, they were completely sublime. No butter or anything else was needed. The scones were also very good when cold and kept their quality on day two. I can’t say what they were like on day three as they didn’t last that long. Despite the wholemeal flour, they were surprisingly light and I can honestly say, the most delicious scones I’ve ever tasted.
These wild garlic cheese scones would make a great addition to an afternoon tea if you’re surfing on the savoury side. They’re eminently dunkable in a nice bowl of lunchtime soup too. If you’re reading this today, you could even whip up a batch to celebrate St George’s Day.
Tips for Wild Garlic Cheese Scones
- I’ve used a mixture of half wholemeal flour and half plain flour. This means I get some roughage in my scones, but they remain light in texture.
- When it comes to rolling out, don’t worry if the mixture is a little sticky. Just flour the rolling surface well and it should be fine.
- Scones don’t take long to cook. To know when they’re done, just tap them on the base. They should sound hollow and look golden.
- To enjoy these scones all year around, freeze a batch of pesto. You can see how in my wild garlic pesto post.
Does it Have to be Wild Garlic Pesto?
You can, of course, use whatever pesto you have to hand. Homemade pesto is so much nicer than the commercial stuff and if you have a good blender or food processor, you can whip up a batch in no time. I’ve got a few recipes for pesto on the blog from a basil pesto to parsley and almond pesto. I’ve even got one for fat hen and chickweed pesto for the gardeners amongst you.
Other Cheese Scone Recipes You Might Like
- Brie and chive lunch scones via Tin and Thyme
- Cheese and chive scones with marjoram and marigold cream cheese via Farmersgirl Kitchen
- Cheese and yoghurt scones via Tin and Thyme
- Welsh rarebit laverbread scones via A2K-A Seasonal Veg Table
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these wild garlic cheese scones, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Wild Garlic Cheese Scones. PIN IT.
Wild Garlic Cheese Scones – The Recipe
Wild Garlic Cheese Scones
- 4 oz (125g) wholemeal flour
- 4 oz (125g) plain white flour
- 1 tsp cream of tartar see note below
- ½ tsp bicarbonate of soda see note below
- pinch sea salt
- grind of black pepper
- 1 oz (30g) unsalted butter
- 2 oz (60g) mature cheddar cheese - grated
- 1 egg
- 125 ml kefir, buttermilk or watered down yoghurt
- 1 tbsp wild garlic pesto or pesto of choice
- In a large bowl, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
- Stir ¾ of the cheese into the mixture along with the salt and pepper.
- Make a well in the centre. Break in the egg and pour in the kefir or buttermilk.
- Stir with a round-bladed knife from the inside out until the mixture comes together.
- Roll out into a rectangle about ¼ in / 1 cm thick.
- Spread the pesto over the top in a thin layer, leaving a slight gap around the edges.
- Roll it up as tightly as possible on the long side to form a log then slice into 8 pieces.
- Lay the pieces out onto a lined baking tray and top with the remaining cheese.
- Bake at 200℃ (400℉, Gas 6) for 20 minutes when the tops should be golden and the bottoms sounding hollow when tapped.
These swirly green scones go to Simple and in Season with Katie at Feeding Boys. I’m also sending them off to Shaheen at A2K – A Seasonal Veg Table for Eat Your Greens. Not forgetting Bake of the Week over at Casa Costello and Maison Cupcake.