Smoky cheddar, wild garlic & sun-dried tomato scones

It’s an age old infatuation that I’ve decided to bring up again because over the last few months my husband Joe has become obsessed with Scones and I have taken to perfecting my skills in making them.

It started with cheese scones, a little off milk from when mum had last stayed (we are SE London oat drinkers) some smoked cheddar lingering in the back of the fridge, an oily old jar of sundried tomatoes and some withering spring onions… yes it had been a while since I had got down to the supermarket.  These little salty bites topped with nigella seeds were delectable.

But then Joe wanted more… he wanted the authentic experience this time, clotted cream, raspberry jam, a pot of loose leaf … THE WORKS. So baby on hip, I got to crumbing that butter and flour, careful not to over mix the dough, for it’s the lightness that makes the scone…when you know, you know. Jam first or cream first arghhhhh… we went cream first. My god it was good, a true favourite for tea time. I will say though, I do prefer a cheese scone myself. Butter, marmite … you can’t beat it.

My recipe for smokey cheddar, spring onion & sun-dried tomato scones:

Ingredients

• 250g plain flour

• 2 tsp baking powder

• Pinch of sea salt

 6 grinds of black cracked pepper

• 30 g cold butter, diced

• 125g grated smoked cheddar

• 6 sundried tomatoes, finely chopped

• 2 finely chopped wild garlic 

• 1 large egg

• 45 ml milk

• 1 egg, lightly beaten (for egg wash)

Instructions

Preheat oven to 200°C 

Sift together flour, baking powder, pepper and salt.

Rub the cold butter into the flour mixture until crumb-like.

Add cheddar, sundried tomatoes and wild garlic

Whisk the egg and milk together.

Add liquid to dry ingredients and mix gently until just combined.

Turn onto a floured surface and pat to about 4 cm thick.

Cut with a cookie cutter or just a knife  and place on a lined baking tray.

Brush tops with beaten egg and sprinkle of nigella, maybe a bit of parmesan if you have it.

Bake 10–12 minutes until risen and lightly golden.