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.
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.