NETTLE CHIVE AND CHEESE SCONES

Prep time: 20 minutes

Cook time: 23 minutes

Total: 43 minutes

Serves: 12+

SHOPPING LIST

sccix̌nt - Stinging nettle
x̌əlíwaʔ - chives or scallions (Traditional substitute: x̌əlíwaʔ - Nodding Onion)
Garlic
Cheese (cheddar, mozzarella, or gouda)
Butter
ʔaʔúsaʔ - Eggs
sqʔim - Milk or substitute
laparín - Flour
lisál - Salt
t̓axt - Sugar
Baking powder

INGREDIENTS

·      2 cups flour

·      ½ tsp salt

·      1 tbsp baking powder

·      ¼ or more cup(s) butter, cold, shredded

·      1 cup shredded cheese

·      3 scallions, whole, chopped

·      1-2 garlics

·      Handful of stinging nettle 1-3 cups

·      2 large eggs

·      1/3 cup of milk or milk substitute

For double the recipe

·      4 cups flour

·      1 tsp salt

·      2 tbsp baking powder

·      1/3 cup(s) or more butter

·      2 cups cheese

·      6 scallions

·      2-4 garlics

·      4-6 cups of nettles

·      4 large eggs

·      1 ½ cups of milk or milk substitute

DIRECTIONS

o   Preheat oven to 375’F and line a parchment paper in the pan

o   Whisk together the flour, salt, and baking powder. Work in the butter with your fingers to make an unevenly crumbled sort of mix.

o In a pot, boil your amount of nettles for 1-3 minutes on high heat, then blanch them in cold water. Next, drain the excess water in your now-cooked nettle, making sure to get out as much water as you can. Place them on a cutting board to cut to your desired size (I mince mine).

o   Toss in cheese, garlic and greens to your crumble mix and stir in ingredients.

o Next, mix the eggs and dairy with the dry ingredients. Try not to overwork the dough so the baking powder can rise; the dough should be sticky.

o   Flour counter and pat dough into a 10”x 2” rectangle. Cut the rectangle into 5 squares, then cut each square in half for a total of 10 scones. Or use a round cookie cutter for a different shape. The number of scones depends on how many you’ve made.

o   Put more cheese on top of scones.

o   Place scones on parchment, leaving a 1” space between.

o   Bake for 20-23 minutes.

Baker's notes: really good recipe for a morning snack or an evening meal. Would go great with any hearty food or with our nettle chive and potato soup recipe.

Recipe made and written by: Sienna Belanger-Lee