Cheddar and Ham Scones with Wild Garlic and Hazelnut Butter by Paul WelburnComments Off on 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!
Serves: 6 (or 12 if you’re sharing)
Cooking time: 20-25 minutes
For the Cheddar and Ham Scones
- 225g of self raising flour
- 1 tsp of baking powder
- 50g of butter, cold and diced
- 50g of ham, diced
- 100g of cheddar cheese
- 2 tsp of mustard
- 150ml of milk
- Pinch of salt
For the Wild Garlic and Hazelnut Butter
- 200g of soft salted butter
- 35g of chopped wild garlic
- 25g of hazelnuts, crushed
- 25g of grated paramesan cheese
- Extra parmesan cheese, grated
Cooking Method (for the Ham and Cheese Scones)
- In a bowl, place the flour, baking powder, cheese, mustard, salt, ham and the cold butter.
- Begin to rub the butter into the flour with your fingers to form breadcrumbs.
- Next, add the milk and mix together until the mixture comes together to form a dough. You don’t need to knead this mixture, just mix it together to form a dough.
- Wrap the dough in clingfilm and leave it to rest in the fridge for 1 hour.
- After removing it from the fridge, lightly dust the table top with flour and roll the dough to 2.5cm thickness.
- Cut the dough into 4 rounds with a cutter that is just a little smaller than the dish you are using for baking. Then re-roll the remaining dough to cut two more scones.
- Next, oil and place a disc of grease proof paper into the 6 pots to line them and drop each scone into a pot.
- Brush them with beaten egg and then bake them at 180c for 20-25 minutes.
- Allow them to cool for 10 minutes.
Cooking Method (Wild Garlic, Parmesan and Hazelnut Butter)
- Beat the ingredients together in a bowl until they are combined.
- Once the scones are cooled slightly, serve with the butter on top and some more finely grated parmesan.