Preheat the oven to 200℃.
Add to a large bowl the flour, baking powder and salt. Mix to combine. Next, add the cold butter and rub in with your finger until the mixture resembles bread crumbs. Add in half the goats cheese broken into smaller pieces and mix gently.
In a small bowl, mix the milk, double cream and finely chopped wild garlic. Slowly, pour the wet mixture into the dry ingredients. As you pour, gently mix until combined. A soft dough should form.
Dust your work surface with flour and tip your dough onto it. Roll your dough into a rectangle shape. Scatter a little of the goats cheese into the middle of the dough. fold one third over the middle and repeat on the other side. Repeat this step with the remaining cheese. This is how you'll get lamination, which will result in flakey scones.
Roll out the dough once more until about 2 cm thick. Cut your dough using cookie cutters and add to a baking paper-lined tray. Cover with a clean tea towel and rest for 15 minutes.
Brush the scones with the beaten egg mixture and place into the oven. Bake for 15-20 minutes until golden brown. Once cook, place onto a cooling rake. Serve with butter and enjoy.
