Savoury scones with some of Ireland’s finest ingredients in time for St. Patrick’s Day!!
Dairy for me goes hand in hand with Irish food. Of course we make cheese and white cheddar is one of the most eaten and versatile of Irish cheese. Wild garlic is only around for a short window every year but what a punch of flavour it adds to any dish. Wholegrain flour and oats are grown and milled in Ireland by some of the finest millers and growers.
If you can’t get your hands on wild garlic substitute in some finely sliced spring onion, pesto or fresh leafy greens like kale or spinach.
I’m using BiaSol’s Whole Fibre Grains in this scone recipe to add in some extra fiber using upcycled Irish ingredients.
- 160g wholemeal flour
- 30g BiaSol Whole Fibre Grains
- 60g oats or pinhead oatmeal
- 1/2 tsp salt
- 1/2 tsp bread soda
- 30g butter, cubed
- 140ml milk
- 1 tbsp natural yoghurt
- 1 egg
- 50g cheddar cheese, grated
- 20g wild garlic, rinsed and chopped
- Preheat the oven to 200°C/180°C fan/400°F and line a baking tray with parchment.
- Place all the dry ingredients into a large mixing bowl. Rub the butter through the dry ingredients until you get a breadcrumb style texture.
- Whisk the milk, yoghurt and egg together and add to the dry ingredients until well combined.
- Stir through the cheese and wild garlic.
- Lightly flour a clean work surface and turn the scone mix out and flatten down to a 1 inch thick circle.
- Cut into 6 triangle shaped scones and place onto the baking tray. Grate a little more cheese on top of each scone and bake in the oven for 15-20 minutes.
- Remove from the oven, allow to cool for 5 minutes and then cool fully on a wire rack.