Prepare the Oven:

• Preheat the oven to 200°C (400°F).
• Line a baking sheet with parchment paper.

Make the Dough:

• In a large bowl, mix the flour, baking powder, and sea salt.
• Cube the cold butter and rub it into the flour using your fingertips until the mixture resembles crumbs.
• Stir in the crumbled feta and sugar.

Combine Wet & Dry Ingredients:

• In a separate bowl, mix the buttermilk, milk, and chopped wild garlic.
• Pour the wet ingredients into the flour mixture.
• Use a knife or spatula to gently mix the dough, then bring it together with your hands without overworking it.

Shape the Scones:

• Turn the dough onto a floured surface and pat it down to about 4cm (1½ inches) thick.
• Use a 6cm (2½ inch) fluted cutter to cut out circles.
• Gather the scraps and repeat until you have 6 scones (plus one extra scrappy one).

Bake:

• Lightly beat the egg and brush it over the tops of the scones.
• Decorate with wild garlic leaves and brush again with egg wash.
• Bake for 15 minutes until golden brown.