Kimchi and cheese toasties are all the rage at the moment, and I have to admit they are addictive. As are my kimcheese scones, which I love to serve with wild garlic butter whenever wild garlic is in season.

Serve with a little extra mature cheddar and some fresh kimchi and they make for an incredibly delicious lunch.

Makes 8-10

Ingredients	Equipment to have ready
340g self-raising flour, plus extra for rolling	Large mixing bowl
2 tsp baking powder	Measuring spoons
½ teaspoon salt	Table knife
85g fridge cold unsalted butter, cubed	Jug
85g drained kimchi, very finely chopped	Small mixing bowl
100g mature cheddar plus a little extra for decoration, grated	Chopping board
30ml kimchi liquid	Sharp knife
150ml milk, soured with a squeeze of lemon juice, plus an extra drop of milk for brushing the tops of the scones	Pastry cutters (or a straight glass)
For the wild garlic butter:	Grater
50g unsalted butter, left at room temperature to soften	Baking tray
4-6 leaves of wild garlic, very finely chopped	Pastry brush
Salt

Method

1. Preheat the oven to 200°C Fan.
2. Put the flour, baking powder and salt into a large mixing bowl and mix well to combine as well as break up any big lumps of flour.
3. Rub the butter into the flour using your fingertips until it resembles fine breadcrumbs.
4. Add the grated cheese and kimchi and mix well using a table knife.
5. Make a well in the centre of the mixture then add the kimchi liquid and most of the soured milk.
6. Using a table knife mix and cut through the mixture to bring it together into a dough, adding tiny drops of milk as needed.
7. Once it has mostly come together, you can gently finish bringing the dough together using your hand. You don’t want to touch or knead the dough very much.
8. Turn the dough out onto a floured surface and pat lightly until smooth and 2cm thick.
9. Cut into scones using a cutter or straight glass.
10. Place the scones on a baking tray, brush the tops with milk and sprinkle with grated cheese.
11. Bake in the oven for 10-12 minutes until golden brown and nicely risen.
12. To make the wild garlic butter, mix the wild garlic and salt into the butter and store in the fridge until needed.