There’s wild garlic everywhere at the moment and I have a great big pot of it in my garden. There’s so much you can do with this seasonal ingredient such as make it into soup, pesto or wild garlic butter to slick onto new potatoes and other spring vegetables. I, however, decided to whip up these light and fluffy wild garlic and Parmesan scones for lunch. They are delicious on their own or with a bit of butter and a wedge of your favourite cheese. You can use this recipe with chives too when they come into season.

Makes 12 small, 8 medium or 6 large scones

• 225g self-raising flour
• 1/2 tsp salt
• 1/2 tsp bicarbonate of soda
• 30g butter
• 30g grated Parmesan cheese
• 2 tbsps finely chopped wild garlic leaves
• 150ml buttermilk

To make…

• Heat the oven to 220C. Lightly flour a baking sheet.
• Sift the flour, salt and bicarb into a large bowl.
• Cut the butter up into small pieces and rub in the flour using your fingertips and then stir in the cheese. You can also do this in a food processor. Stir in the wild garlic.
• Make a well in the mixture. Pour in the buttermilk and mix to a soft dough using a table knife. Knead lightly on a floured board but try not to over-work it.
• Roll out the dough to 2.5cm thick and then cut into rounds using a floured scone-cutter. I used a large cutter to make 6 scones. When you cut the dough, try not to twist the cutter as this will prevent your scones from rising, just cut and lift. Place the rounds onto the floured baking sheet. You can egg wash the tops if you like but I prefer a plain scone.
• Bake in the oven for 12-14 minutes or until risen and golden brown. Serve warm.

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