for 12 pieces

Dough

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)

Shape

a little	white flour
	milk, for brushing

Serve

200 g	ricotta
1	organic lime, use grated zest and 1 tbsp of juice
¼ tsp	salt

How it's done

Dough

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.

Shape

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.

Bake

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

Serve

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

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