Alexanders Seed and Wild Greens Cheese Scones is a traditional British recipe for a classic wild food savoury scone with alexanders seeds, wild garlic or ground elder and cheddar cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Alexanders Seed and Wild Greens Cheese Scones.
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Ingredients:
250g self-raising flour (plus extra for dusting)
1 tsp baking powder
pinch of salt
50g cold unsalted butter, diced
1 tsp Alexanders seeds, lightly crushed or ground with a pestle and mortar
75g mature cheddar cheese, grated (plus a little extra for the top)
A handful of finely chopped wild greens (such as wild garlic, young ground elder or chives), optional
120–140 ml milk
Method:
Pre-heat your oven to 200°C (180°C fan). Line a baking tray with baking paper or greaseproof paper.
Sift together the self-raising flour, baking powder into a large mixing bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the crushed alexanders seeds, grated cheese and wild garlic or ground elder.
Pour in most of the milk and gently bring the mixture together with a knife or spatula into a soft, slightly sticky dough. Do not over-mix.
Turn the dough onto a lightly-floured work surface and pat it out gently until it is about 3cm thick. Use a round cutter to stamp out scones, pressing straight down without twisting (this helps them raise).
Sit the scones on your lined baking tray, brush the tops with a little milk or sprinkle with leftover cheese.
Transfer to the centre of your pre-heated oven and bake for 12–15 minutes until golden brown and well risen.
Remove from the oven, transfer to a wire rack and serve warm.
