Can you tell I’m trying to make the most of the wild garlic season? I’ve got pesto in the freezer, butter in the fridge, and scones that got devoured in minutes. You can also check out my wild garlic chicken kiev recipe here. Who doesn’t love a good cheese scone? If you cannot find the wild garlic anywhere, you can leave it out or add chives instead!

These are so easy to put together and so damn delicious slathered in butter while still warm from the oven. Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!

Wild Garlic and Cheddar Cheese Scones

Ingredients
150g self-raising flour
50g unsalted butter, cubed
1 tsp dijon mustard (I use Maille)
75g mature cheddar cheese, grated
Handful of wild garlic, finely chopped
1 egg, beaten
2 tbsp milk

Method
1. Put the flour in a bowl with a pinch of salt, then add the butter and rub in until it resembles rough breadcrumbs.
2. Add the mustard, wild garlic and the cheese and stir to mix everything together.
3. Mix the egg with the milk and add it to the mix, a little at a time, until it just comes together, you don’t want to overwork the dough. Roll into a ball and chill for 15-20 mins.
4. Preheat the oven to 180c fan. Roll the dough out until its 1 inch thick, then use cutters to cut out scones and place them on a baking tray. Bring the scraps together to form more scones. Brush the tops of the scones with egg (you can use the leftover milk/egg mixture if you have any), then bake for 20-25 minutes until risen and golden brown. Slather in butter and devour!