I was on a motorcycle trip recently. We stopped at the Horse and Jockey restaurant in Tipperary for lunch. I ordered the vegetable soup for starters. It was served with wholemeal scones. I was shocked and I had a bit of a ‘ garlic bread ,cheese cake, Peter Kay moment. Scones with soup? Who knew?It was absolutly class,just what I needed after a days travelling. So it inspired me to make this dish.
Wild Garlic and Cheddar Scones
375g self-raising flour
Pinch sea salt
40g unsalted butter
200g mature white cheddar
Handful of chopped wild garlic leaves
180 ml Milk
125 ml Water
Preheat the oven to 180-fan oven.
Sift flour and salt into bowl. Add cold cubed butter to flour and rub with fingers to fine breadcrumbs. Add cheddar cheese and wild garlic leaves. Then combine milk stirring gently, followed by water. Cut into scones using scone cutter.
Put scones on greased tray. Cover with egg wash to give a golden colour and sprinkle with some grated cheddar. Place in oven for 15 minutes.
Pea and mint soup
1 Packet of petit pous
Handful of mint leaves
1 clove of garlic
1 litre of vetetable stock
2 handfuls of wild garlic leaves
Salt and pepper to season
Sweat the chopped shallot and garlic clove in a slash of olive oil. Add petit pous and cook for a few minutes on a medium heat. Add vegetable stock and bring to the boil. Take off heat and add the wild garlic and mint . Now pour all into a food blender. Blitz until smooth. You can add creme fraiche if you like at his point. Serve with your wild garlic and cheddar scones.