#sourdough #wildgarlic and #cheesescones which taste absolutely delicious.
Come #forage with us in #Liverpool on our little #foragingwalk with the dogs.
This #Recipe uses #sourdoughdiscard so is great to keep on hand.

* 65g sourdough discard (you can use active starter too)
* 450g self-raising flour (can get away with all purpose if using active starter. leave 4 hours for proving/starter prep if so)
* 1 tsp baking powder
* 55g softened butter
250g grated vintage cheddar cheese
* wild garlic, around 20g/ 20 leaves
* 280ml buttermilk
* thimble of milk for brushing

DIRECTIONS
* preheat the oven to 220c/ fan 180 / gas mark 6 (400f)
* mix the dry ingredients- flour, salt, baking powder.
* rub in the butter until it resembles a crumbly
* Add the grated cheese and the chopped wild garlic, mix well.
* In a seperate bowl mix the buttermilk and sourdough starter together
* pour wet ingredients into dry
* mix well with a spoon, then use your hands. Don't over handle.
* flour your surface and gently roll out until it is around 1 inch thick. * Stamp out your scones using a cutter
* place on a prepared baking sheet, brush milk over the tops (I added the remainder of the butter milk)
* bake for 15-20 mins depending on your oven. Until risen and golden brown.
* cool

You can freeze these but layer baking paper between each scone. Any hard cheese will work.

#sourdoughbaking #recipes #recipesoftiktok #wildfoods #foragingtiktok #foragedrecipes #homebaking #sconerecipe #foragingnorthwest

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