Nettle Scones

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.

Nettle Scones

how to make nettle scones

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

Milk

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.