Ingredients

• 225 g self-raising flour
• 50 g cold butter
• 1 tablespoon food-grade dried Stinging Nettle Leaf, finely crushed
• 1 tablespoon chopped fresh parsley
• 75 g mature cheddar, grated
• 150 ml milk
• Pinch of salt

How to prepare

1. Preheat the oven to 200°C and line a baking tray.
2. Rub the cold butter into the self-raising flour until the mixture resembles breadcrumbs.
3. Stir in the dried crushed nettle, freshly chopped parsley, cheddar and salt.
4. Gradually add the milk and gently bring together into a soft dough.
5. Pat out the dough, cut into rounds and place on the lined tray.
6. Bake for approximately 12–15 minutes until risen, lightly golden and fully baked. Serve warm.

Kitchen notes

Only use correctly identified, food-grade dried stinging nettle leaf (Urtica dioica), not raw nettle picked for direct consumption; fresh nettles have irritating stinging hairs. This recipe contains wheat/gluten and milk/dairy. Handle fresh parsley, dairy and the dough hygienically. Keep leftover cheese scones covered and appropriately chilled; no tested storage period or finished yield is provided by the archived source. Seek healthcare guidance if there are relevant allergies, pregnancy or medication considerations for concentrated nettle consumption. No therapeutic claims are made.