Wild garlic scones

Wild garlic scones

Total: 1 hr 20 min. | Active: 30 min.
Nutritional value / piece: 183 kcal
, Fat: 9 g
, Carbohydrate: 19 g
, Protein: 6 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g white flour
1 tsp salt
2 tsp baking powder
90 g butter, cold, cut into pieces
¾ dl milk
2 eggs
1 bunch wild garlic (approx. 20 g)


a little white flour
milk, for brushing


200 g ricotta
1 organic lime, use grated zest and 1 tbsp of juice
¼ tsp salt
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How it's done

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Mix the flour, salt and baking powder in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. In a measuring cup, puree the milk, eggs and wild garlic until smooth, pour in, then mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.


On a lightly floured surface, roll out the dough to approx. 1.5 cm thick, cut out circles (approx. 6 cm in diameter), place on a baking tray lined with baking paper, brush with a little milk.


Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave to cool completely on a rack.


Mix the ricotta, lime zest and juice, season with salt, serve with the scones.

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