Find a clump of young stinging nettles, snip off the tops and take them home to make these delicious green scones.
This recipe first appeared in the post Forage, Cook, Eat.
To make Nettle Scones:
225g plain flour
2 teaspoons baking powder
Pinch of salt
60g butter, cubed
Tops of 7 or 8 nettles wilted and drained as above
1 tablespoon of chopped chives
40g strong cheddar cheese cubed or grated
2 dessertspoons plain yoghurt
Put the flour, baking powder and salt into a bowl and rub in the butter.
Chop the nettles and add to the bowl with the chives and cheese.
Stir in the yoghurt and enough milk to bring the mixture together in a soft but not sticky dough. Tip out the dough onto a floured surface and quickly pat into a round about 4 cms thick. Cut into 4 (or 6) wedges and put them close together on a lightly greased baking sheet.
Brush the tops with milk and bake 220C for about 15 minutes when they should be risen and golden. Wrap in a tea towel and transfer to a wire tray.
Best eaten warm. Liberally spread with butter.