Wild garlic, chilli & cheddar scones

Strong statement, but we firmly believe this is the only savoury scone recipe you’ll ever need. Made with our Hasta La Pasta seasoning, these bad boys are seriously good scran - golden, savoury, and impossible to stop at one.

Preheat the oven to 200C and line a baking tray with parchment.

Add the yogurt, wild garlic and parsley to a food processor, and blitz for a minute or two until the leaves are fully broken down and the mixture is a pale green. Set aside.

In a large bowl, rub the cold butter into the flour with your fingers until the mixture resembles bread crumbs and there are no large bits of butter left. 

Add the baking powder and Hasta La Pasta seasoning, and quickly mix into the flour.

Add the grated cheese to the dry ingredients, and mix well, then slowly start to add the herby yogurt mixture. 

Bring the mix together with your hands, adding more yogurt until fully used up. The dough should come together into a fairly soft ball, not too dry but not too wet. If you need more liquid, add a splash of milk and work this in through the dough.

Flour a work surface and roll the dough out to about an inch in thickness, then use a cutter to create the scones, or cut into triangles.

Transfer to the baking sheet and brush the tops of the scones with the egg, then bake in the oven for 15 to 20 minutes until risen and golden brown.