I can tell you now, follow this recipe EXACTLY, and you will want to do nothing but feed these scones to ALL your floods of visitors once the UK lockdown has been abolished!
I used the basic WW1 Ration Scone recipe from 1918, adding wild garlic leaves and 1 oz of hard grated cheese to create a delightfully aromatic and delicious savoury scone.
Behind my old house up North, there was a small wooded area that grew an abundance of wild garlic which I regularly used in salads or wilted in stews. So you can imagine how delighted I was when my Riverford Organic Vegetable Box arrived this week with a bag of wild garlic leaves perched on the top, waiting for me to scream in delight! (I actually squeaked). I have yet to find a source of free wild garlic down South where I now live so this really was a treat to receive this.
I found the original WW1 Ration Scone recipe from 1918 in an article in ‘People’s Friend Magazine’ and I immediately thought I bet that would taste AMAZING with a little chopped wild garlic leaf and some of the hard vegetarian cheese (Parmesan type) I had waiting to be used up. Seemed silly not to try.
I adapted the recipe slightly as I fancied savoury not sweet, you MUST give my version a try!
Hope you enjoy, and your floods of visitors too!
Stay calm, stay safe, stay home
PS: On your daily walk you may be able to source wild garlic for free. It’s typically found in woodland, quite near the edges and abundant in April/May. Watch this video HERE
Wild Garlic & Cheese Scones (based on WW1 Ration Scones from 1918 above)
- 5 oz of white self-raising flour
- 2 oz of butter or hard margarine
- 1 egg and a little milk
- 1 oz grated hard cheese (cheddar would be fine if you have no Parmesan)
- Several wild garlic leaves chopped very finely
- Large pinch of salt.
- Sift flour and large pinch of salt into a bowl
- Dot in the butter and then rub into the flour
- Add the grated cheese
- Add the chopped wild garlic leaves
- Add the eggs and milk mixture leaving a spoonful to brush tops of scones before baking
- Form a dough that is not too sticky and can be handled.
- On a floured surface roll out to about 1/2 inch thick and use cutter or end of glass to create 6 scones (you may get more if you are lucky)
- Place on baking tray, brush with egg mixture and sprinkle a little more salt on the top of each scone
- Place in pre-heated (200 C) oven for about 20 minutes until a nice mid golden colour.
- Remove and place on wire rack.
- Enjoy while still slightly warm with butter. Would also be lovely served in a bowl with stew!
Makes 6 or 7