Green Goddess Scones
Savoury

Green Goddess Scones

Our 'green goddess' scones has a thriving herb garden and an unshakable love for cheese and scones with her tea—that’s the scones we mean, not just you. These cheesy, herby, buttery scones are a perfect treat to celebrate all green and good - ideal for using up the herbs in your garden (or in the back of your fridge). Made with our 100% regeneratively farmed Wildfarmed flour, they’re fragrant, flavour-packed, and, naturally, full of life. They're perfectly served warm with a healthy spread of butter and a strong brew.

Ingredients

Makes 6 large scones

  • 340g Wildfarmed Life Changing Plain Flour, plus a little for dusting
  • 4 tsp baking powder
  • 1 tsp fine salt
  • 80g unsalted butter, cold and cubed
  • 150g grated mature cheddar cheese
  • 40g finely chopped fresh herbs (we use a mixture of parsley, dill, coriander and chives)
  • 130ml buttermilk
  • 40g beaten egg (about 1 medium egg with a little reserved for glazing) 
  • 2 tbsp wholegrain mustard

Method

  1. Preheat the oven to 180°C/160°C Fan and line a large baking tray with baking paper.
  2. Mix together the flour, baking powder and salt in a large bowl. 
  3. Rub the cold, cubed butter into the flour until it resembles bread crumbs. Mix in the grated cheese and chopped herbs.
  4. In a small, separate bowl mix together the buttermilk, egg and mustard.
  5. Make a well in the middle of the flour and pour in the liquids. Gently mix together into a soft dough with no floury lumps.
  6. Dust a clean work surface with flour and tip the dough out onto it. Using a floured rolling pin, roll the dough to 1 inch thick circle - it’s important not to roll the dough too thin.
  7. Use a sharp knife to cut the dough into 6 triangles. Place the scones on the lined tray, 5cm apart.
  8. Brush the top of each scone with the remaining beaten egg and bake for 15-20 minutes until golden brown.
  9. Served warm, sliced open and spread with butter.

More Wild Thinking

Chilli Cheese Flatbreads
Savoury

Chilli Cheese Flatbreads

With tangy spring onions, gooey organic cheddar, and a chilli kick, these chilli cheese flatbreads are a summer afternoon hit. Made with Yeo Valley Organic yoghurt and our Wildfarmed bread flour, this recipe was created with nature in mind. From our regenerative farm in Wiltshire to Yeo Valley’s organic farm in Somerset, we’re led by practices that care for our soil, biodiversity, planetary and human health. Food that’s good for you and good for the planet. This dough recipe makes four flatbreads, so check out our Lemon & Blueberry Flatbread recipe for a sweet and savoury feast.