Stinging nettles grow almost everywhere, so snip a few nettle tops and make some delicious green, cheesy scones. They really are delicious.
Snip your nettles carefully – either wear gardening gloves or use the scissors to cut and carry the tops to your bowl. Use only the freshest looking young nettles, not stringy old ones.
Pour boiling water over the nettle tops and leave them to stand in the water for two minutes. Drain the water away and squeeze the remaining water out of the nettles. They won’t sting any more.
- 225 g plain flour
- 2 teaspoons baking powder
- Pinch of salt
- 60 g butter cubed
- 7 or 8 nettles (tops only) wilted and drained as above
- 1 tablespoon of chopped chives
- 40 g 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.