Wild Garlic & Cheddar Spelt Scones


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Freekeh, Wild Wheat & Ancient Grains

Freekeh, Wild Wheat & Ancient Grains

By Ruth Nieman

Published 2021

  • About

Along for the beginning of the British Spring and for the pungent aroma of wild garlic wafting through woodland and gardens, to be picked and turned into pesto, butter and salads. A close relative of the onion, the versatile, edible leaves of the Allium ursinum are used to wrap around the cheese of Cornish Yarg, as well as to flavour pastry, breads and these delicious scones, which can be eaten straight from the oven with a bowl of soup or lavishly spread with butter or cream cheese