Nothing tastes as good as free food! In the Springtime go out foraging in a woodland, field or riverbank near you and fry up a batch of my Wild Garlic Tattie Scones. Ideal served with soup or as part of a full Scottish Breakfast.
When it comes to wild garlic you need to strike when the iron is hot. As such I make no apology for my second wild garlic recipe in as many weeks and there's likely to be more to come. What a difference a fortnight makes in terms of growth. When I went out picking for my Arbroath Smokie & Wild Garlic Pate the leaves were small and scattered however only two weeks later the pickings were lush. All too soon the buds will start to form and the white flowers will bloom so follow your nose and grab it while you can. Nothing tastes as good as free food! If you need any help with foraging for wild garlic, check out this identification and distribution guide by my friend Mark Williams of Galloway Wild Food.
Tattie Scones are an essential part of the full Scottish Breakfast. A similar delicacy exists in Ireland where they are known as Potato Farls. We ate our Wild Garlic Tattie Scones along with Leek and Potato Soup so they're certainly not just for breakfast. They are the perfect way to use up mashed potato and it's well worth chucking a couple more tatties in the pan to ensure that there are leftovers. If you want to be even more Scottish try my Haggis Tattie Scones variant.
Wild Garlic Tattie Scones
50g Butter
300g Mashed Potato
75g Flour
Pinch of Salt
Large handful of Wild Garlic (30-50g) How much you use will depend on how garlicy you want your tattie scones and at what point in the season you've been foraging - early shoots are the most pungent.
Melt the butter and mix it well into the mashed potato.
Wash the wild garlic, shred finely and add to the potato.
Sift in the flour and salt and thoroughly combine.
Divide the mixture into 4 balls.
Liberally flour your surface and roll out each ball gently into a circle about 1/4" thick.
Cut the circles into quarters.
Heat a girdle or heavy frying pan.
Smear on some butter with kitchen roll.
Once hot cook the scones for about 3-4mins on each side until golden brown.
For all the wild garlic you're going to be be picking you'll undoubtedly need lots more recipe inspiration where it can be the star of the dish. However don't forget that you can also substitute it in huge a variety of recipes that call for either garlic, onions, chives or spring onions.
- Sweet Potato, Kale & Wild Garlic Salad
- Wild Garlic & Amaranth Tabbouleh
- Sweet Potato, Wild Garlic & Spinach Soup
- Beetroot, Walnut, Wild Garlic and Goat’s Cheese Muffins
- Wild Garlic Chicken Kiev
- Feta & Wild Garlic Muffins
- Wild Garlic Egg Mayo
- Quinoa and Wild Garlic Sauce with Grilled Mushrooms
- Wild Garlic Pesto Pinwheels
- Wild Garlic & Cheese Scones
- Wild Garlic Hummus, Wild Garlic Pesto and Green Chicken
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