Serve straight from the oven with a generous spread of quince paste or drizzle of honey and a chunk of mature cheddar or goats’ cheese. When the spring garlic season ends, replace with a bunch of finely chopped chives. Swapping the dill for 2 teaspoons of fresh thyme leaves, is a lovely flavour combination too

Makes 15 (or 12 large or 24 small)

2 tablespoons extra virgin olive oil

1 leek

3 spring garlic, the bulb and tops finely chopped (or chives)

450g (3 cups) plain flour

6 teaspoons baking powder

¼ teaspoon sea salt

1 teaspoon dry English mustard powder (optional)

150g cold unsalted butter, cut into 1cm dice

250g mature cheddar cheese

¼ cup finely chopped dill

Finely grated zest of a lemon

220ml-250ml milk, plus a tablespoon extra for glazing

Finely grated zest of a lemon

Pre-heat the oven to 210°C (190°C fan-forced). Dust a baking tray with flour (or line with baking paper). Reserve ¼ cup of grated cheese.

Heat the oil in a medium frying pan over medium heat. Add the leek, cover with a lid and cook for 10 minutes to soften, stirring occasionally. Remove the lid, add the spring garlic and cook for 5 minutes, stirring occasionally without browning. Set aside.

Sift the flour, baking powder, salt and mustard powder into a large bowl. Scatter the butter over the flour and toss to coat, then rub in the butter using finger-tips until the mixture resembles coarse bread crumbs and flaky looking pieces of floured butter. Stir through the grated cheese, dill, lemon zest, leek and spring garlic to combine. Add 220ml of milk and stir in a cutting motion with a knife, until the mixture just comes together to make a soft sticky dough, adding more milk if necessary. Turn dough out onto a lightly floured surface.

Gently knead two or three times (over working the dough will result in tough rubbery textured scones) and shape into an oblong, then press the dough out evenly into a rectangle 2cm thick. Divide and cut dough into 3 by 5, to make 15 large scones. Alternatively divide and cut out into larger or smaller scones, depending on the size you prefer. Transfer to the prepared baking tray, slightly separating pieces to allow for spreading. Lightly brush the tops with the extra milk then sprinkle with reserved cheese. Bake for 15 minutes until well risen and golden brown (adjust the cooking time if making smaller or larger scones, reducing or adding 2 minutes, respectively).

Best served warm, or on the same day of making.

Tip for rubbing in the butter. Place the cold butter in freezer 30 minutes before preparation, then use a box grater and coarsely grate butter over the bowl of flour. Toss to coat well and rub in butter and continue with recipe instructions above.

 Recipe by Fiona Hammond, Oct 2024.