The lovely Jon Tyler of wildforwoods.co.uk has produced these informative and inspiring Foraging Fact Files, for you to take out with you on your daily walks.
Each has an image, description and details of a common plant that you can find out and about this spring, alongside a delicious recipe you can use to turn your foraged bounty into a feast!
If you are new to foraging, you might want to start with Jon’s Foraging Guide.
Foraging Fact Files
Foraging cook up
Wild Raspberry & Elderflower Griddle-scones
9 oz (250g) self-raising flour, sieved
4 oz (100g) unsalted butter
2 or 3 oz (50 or 75g) caster sugar
Pinch of salt
4 oz (100g) Wild Raspberries (about a good handful)
3 teaspoons of Elderflower
Begin by stripping the individual flowers off the elderflower heads with a fork into a small bowl.
In a large bowl mix together the sieved flour and salt; cut the butter into cubes and then using finger tips
crumb into the flour mixture until it resembles fine bread crumbs. Add the sugar, raspberries, elderflower
and then the egg; mix together to form a ball of dough. If the mixture is sticky add some more flour.
Roll out the pastry until it is about ¼ in (6mm) thick and cut into rounds with a cutter of your choice. Any
size is OK as long as the pastry is not too thick.
You will now need a bake-stone or heavy iron griddle; If not a heavy based frying pan will do or they can
be cooked it the oven as scones.
If using a griddle or frying pan, rub the surface with a little butter then place on to a hob and wait until
the butter begins to sizzle. Place the drop-scones on to the griddle and cook for 2-3 minutes until the
underside is golden brown, then flip them over to cook the other side.
Remove from the griddle and place somewhere warm while you cook the second batch. Serve just as
they are with a cup of tea or split the scones and spread with jam for a real tea time treat.
Once they have cooled down the griddle scones can be frozen for up to 3 months. Fresh they are best
eaten within 2 days.
(Makes about 16 scones)