Cheese and Wild Leek Scones - Jen's Kitchen

Cheese and Wild Leek Scones

  • 0 h 30 m
  • 9 servings
  • Easy

The Three Cornered leek, Allium triquetrum, has a long, thin and green leaf which if looked at in profile is a very shallow ‘V’ shape.  It has flowers hanging in clusters very much like a white bluebells with six petals, each with a green stripe, and flowers from April to June.

The flower stem is like the leaves but more triangular in profile than the leaves, hence the common name, Three-Cornered Leek.

All of the plant is edible. The young plants can be uprooted when found in profusion and treated as baby leeks or spring onion, the leaves and flowers can be used in salads or the leaves in soups or stews, the more mature onion like roots can be used as onion or garlic. Incidentally- The juice has been reported as being used as a moth and other insect repellent.

  • 225g of plain flour
  • 1.5 Heaped Teaspoons of Baking Powder
  • 50g cold butter, diced
  • 100g of freshly grated cheese (of your choice)
  • 30g of finely chopped wild leeks
  • 1/2 teaspoon of dried mustard powder
  • 1/4 teaspoon of salt
  • 1 egg
  • approx 150ml full fat milk, plus extra for glazing

Step 1

Pre Heat your oven to 200°C, and prepare your baking tray.


Step 2

Carefully rub the butter into the flour, then add in the other dry ingredients.


Step 3

Break the egg into a measuring jug, and add enough milk to bring the volume to 150ml.  Whisk this well.


Step 4

Add approx 90% of the liquid to the dry ingredients, mix well using your “claw” hand, until combined. Add more liquid if required. Turn out onto a floured board.


Step 5

Flatten the dough gently, and using your scone cutter, stamp out 8 rounds.  You may need to form the final one with the remaining offcuts.

Brush with the remaining milk, sprinkle a little extra cheese on top, and place on your baking tray, well spaced apart.


Step 6

Bake in your hot oven for 15 minutes, then remove to a wire cooling rack.

Divine.


Step 1

Pre Heat your oven to 200°C, and prepare your baking tray.

Step 2

Carefully rub the butter into the flour, then add in the other dry ingredients.

Step 3

Break the egg into a measuring jug, and add enough milk to bring the volume to 150ml.  Whisk this well.

Step 4

Add approx 90% of the liquid to the dry ingredients, mix well using your “claw” hand, until combined. Add more liquid if required. Turn out onto a floured board.

Step 5

Flatten the dough gently, and using your scone cutter, stamp out 8 rounds.  You may need to form the final one with the remaining offcuts.

Brush with the remaining milk, sprinkle a little extra cheese on top, and place on your baking tray, well spaced apart.

Step 6

Bake in your hot oven for 15 minutes, then remove to a wire cooling rack.

Divine.

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