Wild Garlic & Montgomery's Cheddar Scones

In this recipe, adapted from Ed Kimber's, we are making the most of the wild garlic season and combining with some savoury, brothy Montgomery's Cheddar. If the wild garlic season has ended, or you are not able to get a hold of some, chives and spring onions will also work well for this recipe.


  • 350g self-raising flour
  • 1 tsp baking powder
  • 100g butter, diced and chilled
  • 150g Montgomery's cheddar
  • 75g wild garlic, or alternative, finely chopped
  • 2 tsp fennel seeds
  • 2 tsp paprika
  • 1/2 tsp salt
  • 150ml whole milk
  • 2 large eggs



Line a baking tray with parchment paper and preheat the oven to 190C.

In a large bowl, mix together the flour, baking powder and salt.

Rub the butter through the flour, until it is evenly distributed, ensuring the butter has become too fine. Mix in the cheddar, wild garlic, fennel seeds and paprika, until evenly distributed through the mixture.

Whisk together the milk and most of the eggs, leaving a small amount of egg for brushing on top, then pour into the middle of the bowl, combine with the dry mixture until lightly combined. 

Tip the dough out onto a well-floured work surface and use your hands to briefly bring together to form a uniform dough. Lightly flour the work surface and roll or press out to a thickness of about 2.5cm thick.

Use a 7cm round cutter to cut out as many scones as possible. Gently re-knead the off cuts to cut out the last few scones. Transfer the scones across to your baking trays, ready for the oven 

Just before the oven, lightly brush the top of the scones with the extra beaten egg and sprinkle with a few extra fennel seeds and the remaining cheese. Bake in the preheated oven for 25 mins or until golden on top. 

Best served still a little warm, within a couple days of baking. The scones can also be frozen once fully cooled.