Wild Garlic Scones

I know I say this a lot, but seriously where has this week gone? Time is going by at an alarming rate at the minute, I want to grab it by the reigns and pull it back, ever so slightly, to a gentle trot. My weeks are all blurring into one and it’s gonna be half way through the year in no time.

It’s been glorious in the South West this last week, blue skies and sunny days. Fields of green everywhere. Longer evenings, filled with music, friends and food outdoors. The kinda week you want to put in a bottle and keep forever. Long walks and fresh air make me the happiest. This life we lead on the water is a good one.

Spring is so refreshing, to see the end of the long winter. New life in the fields, lambs bounding around each other. Fresh vegetation blossoming and sprouting, ready for another British summer. Wild garlic taking over the woodlands, like an army surging over land.

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Wild garlic is taking over my home county right now. Wafting its smell through the wind. On a run earlier this week, we stopped and foraged a big bag of it. What followed was two days of wild-garlic-in-everythannnggg-meals. From pesto, to infused oils and then to these scones. These scones are packing a punch full of flavour, perfect lunch addition or afternoon snack. Keep those vampires away. nb these scones are not recommended before a hot date – just saying.


Wild Garlic Scones (v)

Makes 6-8 scones


170g organic rye flour
40g organic wholemeal flour
100ml almond milk
5 wild garlic leaves (washed and patted dry)
5 tablespoons coconut oil
Handful of rolled oats
1 teaspoon baking powder
1 teaspoon black pepper
Pinch of sea salt



Preheat the oven to Gas Mark 4 / 180 C

In a bowl, sift together the flours, baking powder and salt/pepper. Mix to combine.

Roughly chop the garlic leaves and add them into a food processor along with the dry ingredients.

Add the coconut oil to the mix and pulse for 30 seconds.

With the motor running, slowly pour in your milk. The mix should start to form a dough. Add a touch more milk if necessary.

Scoop out dough and place on a floured surface. Pat down into a firm circle shape, about 1-1.5 inch thick.

Using a knife, cut the dough into even pieces.

Place scones on a lined baking tray, spread apart slightly.

Bake for 15-20 mins, until they start to brown at the edges. Remove from oven and leave to cool. Spread with pesto, coconut oil or any other tasty treats.

Wild garlic Scones

Wild Garlic Scones


Rye and Mixed Seed Crackers

I woke up this morning with an unusual sensation. Something felt different on the boat this morning. Then I sussed it, it was warm. There was no slight chill in the air. My nose was normal body temperature, not the cold little bump that normally takes it’s place all winter. Nope, it was definitely warm. No frost outside, no frozen solid canal, just ripples across the water, ducks paddling through it once more, happy to be over their ice skating phase.

Winter seems to be moving on, albeit slowly, but he’s on his way. Part of me is sad, I love those crisp, blue skies. I love the morning frosts, followed by clear, short winter days. But with the change in weather, comes the sign of spring, snowdrops are starting to bloom, daffodil stems are popping up left, right and centre. Even my tulips are starting to poke their heads out of their potted beds. Spring is on his merry way.




You can’t go wrong with crackers. A change up from your morning toast, something lighter for lunch, or something to keep you going on the sometimes dull February afternoons. These are so easy to make, you can add whichever seeds / nuts take your fancy. Mess around with your preference of herbs and spices. Serve them with a tasty dip, like this one. Here’s my favourite pic’n’mix cracker for now.

Rye and Mixed Seed Crackers

Makes 10-15 crackers


100g Rye flour
50g Spelt flour
3 tablespoons ground flax
2 teaspoons coriander seeds
1 teaspoon pine nuts
2 tablespoons pumpkin seeds
1 tablespoon sesame seeds
1 teaspoon majoram
1 teaspoon dried rosemary
Salt and pepper
¼ teaspoon bicarbonate of soda

60ml water
½ teaspoon E.V Olive oil


Pre-heat the oven to Gas Mark 4 / 180 C

Line a large tray with baking paper.

In a bowl, combine the dry ingredients. Add the wet ingredients and mix with a spoon.

Knead with your hands to form a ball of dough.

On baking paper, or a non stick mat, roll out your dough into a rectangle shape, to the desired thickness – I rolled mine about ½ cm thick.

Using a knife, or pastry wheel, score lines into the dough to form crackers. Make as small / big as you like.

Bake for 20 mins, until the edges are just starting to darken. If you want your crackers extra crisper, bake for a couple of mins longer.

Leave to cool completely, before storing in an air tight container.