If you have a clump of stinging nettles in your garden, why not try using them to make Stinging Nettle Scones? Read this post to find out the best time of year to make stinging nettles scones.
Picking Stinging Nettles
Pick the top six or seven leaves from young nettle plants, cutting them straight into a colander so that you don’t have to handle them. Alternatively, wear gardening gloves to avoid stinging your hands. Rinse the leaves, picking out any stray blades of grass, and tip the stinging nettle leaves into a bowl. Pour enough boiling water into the bowl to cover the nettles and leave them to wilt for a couple of minutes. Hey presto, the leaves don’t sting any more. Honestly. Fish them out, squeeze out the excess water and make a batch of scones using the recipe below.
To make Stinging Nettle Scones:
225g plain flour
2 teaspoons baking powder
Pinch of salt
60g butter, cubed
Tops of 7 or 8 nettles wilted, drained and squeezed dry (see above)
1 tablespoon of chopped chives
40g strong cheddar cheese cubed
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. Liberally spread with butter.