Wild Garlic & Goats Cheese Scones (Gluten-Free)
- Isobel Austin-Little
- 5 days ago
- 2 min read
For me, wild garlic just oozes spring. Walks, sunshine, fresh air… and that unmistakable smell. I love heading out and catching a waft of it. It fires up the taste buts, gets me salivating and thinking about all the ways I can make the most of it before it goes!
So I’m putting wild garlic in everything… but these wild garlic and goats cheese scones are something really special - buttery, fluffy, and packed with flavour.
Ingredients
Scones
250 g / 2 cups gluten-free flour
1 tsp xanthan gum
3 tsp baking powder
1 tsp fine salt
50 g / 1¾ oz goat’s butter (room temp)
50 g / 1¾ oz wild garlic leaves, washed and dried well
4 tbsp / ¼ cup goat’s cheese grated
180 ml goat’s milk
Glaze
10 ml / 2 tsp goat’s milk
2.5 ml / ½ tsp maple syrup
10 ml / 2 tsp olive oil
Method
Preheat the oven to 220°C / 425°F (200°C fan) and line a baking tray.
Sift the gluten-free flour, xanthan gum, baking powder, and salt into a large bowl.
Dice the goat’s butter into small cubes and add it to the flour.
With your hands, rub the butter into the flour until there are no large chunks left.
Wash and pat dry (make sure it is dry) then finely chop the wild garlic add it to the bowl along with the goat’s cheese. Mix well.
Slowly add the goat’s milk, bringing the dough together with a wooden spoon.
Once a rough dough forms, gently bring it together on a work surface with a dusting of flour. Do not knead—just press lightly until it holds.
Gently roll the dough to about 2 cm / ¾ inch thick.
Cut using a 5 cm / 2″ cutter but avoid twisting, and place on the tray.
Gather any scraps and cut more.
Mix glaze ingredients and brush over the tops.
Bake for 13–14 minutes, rotating near the end if needed.
Cool slightly, then serve warm with butter.
Enjoy with an extra slab of butter, herby butter, smoked salmon, trout pate....anything will taste delicious!
Enjoy!
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