Wild garlic + cheddar scones from Baking School: The Bread Ahead Cookbook: Mastering Bread and Pastry at Home, from Sourdough to Pizza, Croissants to Doughnuts (page 76) by Matthew Jones and Justin Gellatly and Louise Gellatly

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • julia_on97ln on April 24, 2026

    So yum! Highly recommend

  • stephengk on April 07, 2022

    Great flavour and light texture. Made with carrot instead of swede and worked well. Will try with swede when have some as think flavour may be more distinctive. Used 6.8cm cutter and got 12. Took about 15 mins to cook as maybe a little thicker than recipe

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