I had this idea of using garlic mushrooms and putting them in scones, I really like garlic mushrooms they are so versatile and can be used in so many things.

I used a old scone recipe that I adapted by adding the mushrooms. I wasn’t sure if it would work as mushrooms are very watery and scones mix should be a bit dry but I just tried and hoped! Luckily they did work out and were very tasty. 

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Garlic Mushrooms and Rosemary Scones
Yields 7
Delicious garlic and rosemary scones
Prep Time
50 min
Cook Time
15 min
Prep Time
50 min
Cook Time
15 min
For the mushrooms
  1. 5 medium sized - mushrooms cut in cubes
  2. 1 clove - garlic minced
  3. 1 tbsp - chopped rosemary
For the scones
  1. 2 cups - plain flour
  2. 1 tbsp - baking powder
  3. ½ tsp - salt
  4. 1/3 - cup olive oil
  5. Little bit of milk to bind
  6. 20g - cheese
  7. 5 oz - greek yogurt
  1. 1. To start make the mushrooms. In a frying pan heat some olive oil and add the garlic for a few seconds then the mushrooms. Season to taste with salt and pepper and add half the rosemary. Leave to cool, very important.
  2. 2. Once the mixture is nearly cool. Preheat oven to 215°C and line a tray with baking parchment.
  3. 3. In a bowl combine the flour, baking powder, rosemary, salt, pepper and cheese, mix well.
  4. 4. Add the olive oil and greek yogurt. Mix together then add the cooled garlic mushrooms. Add milk to bind the dough together.
  5. 5. Mix until combined don't overmix.
  6. 6. On a floured surface pat down the dough and with the scone cutter cut the scones out. Repeat until finished.
  7. 7. Bake for 15 minutes rotating halfway through.