Cheese and Wild Garlic Scones.

Farmersgirl Kitchen:
makes 6-8 depending on the size of your cutter!

225g self-raising flour
1 level tsp baking powder
50g butter
100g finely grated cheese
30g wild garlic leaves, finely chopped
1 tsp of dry mustard
1/4 tsp salt
freshly ground pepper
1 egg
milk

Pre-heat the oven to 200C
Mix the flour and baking powder and rub in the butter until it looks like breadcrumbs.
Stir in the cheese and the finely chopped wild garlic leaves.
Beat the egg in a bowl and add to the mixture, add enough milk to bring it together into a soft dough.
Dust your work surface with flour and gently pat the dough into a round about 2 cm thick, cut out your scones.
Place on a greased and floured baking tray, brush the tops with a little milk.
Bake for 10-12 minutes until the scones are golden brown.
Remove from oven and cool on a wire rack.
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