Cheddar, swede and wild garlic scones – Recipes – Anna Jones

Ingredients

• 450g plain spelt flour, plus a little extra to dust
• 6 tsp baking powder
• 1 tsp salt
• 100g unsalted butter, cold
• 100g cheddar
• 200g swede, peeled and grated
• 25g wild garlic leaves, or chives, finely chopped
• 1⁄2 a bunch of dill (10g), roughly chopped
• 1 heaped tbsp wholegrain mustard
• 120ml milk, cold
• 120ml water, cold
• 1 organic egg, beaten with a splash of milk