National Garlic Day, Try A Garlic And Cheddar Scone For Something Different!!

Donal Skehan is an Irish chef who has great recipes that I love to share! The only trouble is that they use metric measurements in most of the world, just not in the United States.  I try to give original and U.S. equivalent conversions to make it easier.  Enjoy!!

Screen Shot 2016-04-19 at 6.06.59 PMDonal’s recipe:

Ingredients
Makes 6-8 scones

500g (4 cups)self-raising flour, plus extra for dusting

120g (8 1/2 tablespoons) butter, chilled

1 tsp baking powder

125g (4 1/2 ounces)Irish cheddar cheese, grated

50g (2 ounces) wild garlic leaves, finely chopped

1 tsp English mustard powder

250ml (1 cup and a tablespoon)milk, plus extra for brushing

2 large free range eggs

Wild garlic flowers, to garnish

  • Preheat the oven to 220°C/425°F/Gas Mark 7, dust a large baking sheet with flour.
  • Combine the flour and baking powder in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs.
  • Add 100g of the cheese and English mustard to the bowl and mix it through the crumbs.
  • In a measuring jug, whisk together the milk and egg until combined. Pour this into the crumb mixture (leaving about 1 tbsp of the mix in the jug) and mix through with a table knife until a rough dough forms. Use your hands to push the dough together, making sure to include any mixture that’s stuck on the sides of the bowl.
  • Dust a clean work surface with a little flour, turn the dough out of the bowl and press into a round shape. With a rolling pin, roll the dough out to a thickness of 2.5cm (1in).
  • Using a 7.5cm (3in) circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat the process until you have used all the dough. Place the scones on the prepared baking sheet.
  • Brush each scone with the reserved egg & milk mix, sprinkle with 25g of cheese and press wild garlic flowers in the centre to garnish.

Place in the oven on the middle shelf and bake for 12-14 minutes until they have risen and turned a lovely golden-brown color on top. Transfer to a wire rack to cool slightly before serving warm with butter.

Source: DonalSkehan.com

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