I haven't been home most of the weekend so, when I got back today, comfort food was needed. As wild garlic is in season and I have a jar of truffle pesto in the fridge, so this recipe was born - served with butter and honey while still warm. What a treat.
Try them for yourself.
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INGREDIENTS
INGREDIENTS
175 g self-raising flour
pinch of salt
25 g butter, room temperature
1 tbsp SACLA truffle pesto
1 large egg
2 - 3 tbsps milk
1 large handful wild garlic leaves, finely chopped
1 tbsp grated parmesan
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METHOD
METHOD
Heat the oven to 220 C / 200 C Fan / Gas 7, grease a baking sheet.
Add the flour and salt to a large bowl. Mix together then rub in the butter, until it resembles breadcrumbs. Stir in chopped wild garlic.
Beat the egg with 2 tbsp of milk and the truffle pesto, adding this to the mixture and combining with a blunt knife to make a soft dough, adding a few more drops of milk if it is too dry.
Roll out the dough on a floured surface to 2cm thick and use a 5cm cutter to cut out the scones. Roll out the excess dough and repeat, place onto the greased baking sheet.
Brush the scones with a little milk and sprinkle the parmesan on top.
Bake in the oven for 12 - 15mins, until risen and golden. Cool on a wire rack and serve with butter and honey while still warm.
