Cheddar and Ham Scones with Wild Garlic and Hazelnut Butter by Paul Welburn
Wild garlic season runs from mid-February to April and so provides a great opportunity for creating vibrant, fresh dishes. Paul Welburn’s recipe for Chedder and Ham Scones with Wild Garlic and Hazelnut Butter is a a real celebration of wild garlic and British produce.
With the wild garlic season often covering both February Half Term and some of the Easter Holidays, it’s a great time to get the kids in the kitchen and involved in the cooking! From rubbing the butter and flour together to make breadcrumbs, to mixing everything together for the dough, this recipe has tonnes of tactile fun for the kids to get stuck into.
If you are lucky enough to have wild garlic growing nearby then you can also make this recipe into a whole-day activity!
Paul used our Cast-Iron Mini Casseroles for the scones because they are the perfect shape and look great too. You could bake and serve them in any of our mini range as all are suitable for oven cooking up to 260°C.
The Swan Inn, Islip is Paul’s latest venture and is well-worth a visit! He recently became Chef Patron and offers an amazing tasting menu that is both great value and delicious. You can read our blog piece from our visit to The Swan here and make sure you book in on their website because it’s not one to miss!