Wild garlic vegan scones

Short Description

Wild garlic vegan scones are a delightful savoury treat that captures the essence of spring. Infused with the subtle aroma of wild garlic and enriched with nutritional yeast, these scones offer a tender, flaky texture without the use of dairy or eggs. Perfect for brunch, afternoon tea, or as an accompaniment to soups and salads, they bring a touch of seasonal freshness to any table.

Why You’ll Love This Recipe

• Seasonal Delight: Utilises fresh wild garlic, a springtime favourite, adding a unique flavour profile.
• Plant-Based: Completely vegan, catering to dairy-free and egg-free diets.
• Quick and Easy: Simple preparation with common pantry ingredients.
• Versatile: Suitable as a snack, side dish, or part of a larger meal.
• Freezer-Friendly: Can be made in batches and stored for future enjoyment.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Plain flour
• Baking powder
• Fine salt
• Vegan butter or fragrance-free coconut oil
• Wild garlic leaves, washed and dried
• Nutritional yeast
• Soy milk or other thin plant milk

For the glaze:

• Soy or other thin plant milk
• Maple syrup
• Olive oil
• Nutritional yeast (optional)

Directions

1. Preheat Oven: Set your oven to 220°C (425°F) or 200°C (390°F) with a fan. Line a baking tray with parchment paper.
2. Prepare Dry Ingredients: In a large bowl, sift together the plain flour, baking powder, and fine salt.
3. Incorporate Fat: Dice the vegan butter or coconut oil and add it to the flour mixture. Using a pastry cutter, two knives, or your fingertips, blend until the mixture resembles coarse breadcrumbs.
4. Add Flavourings: Finely chop the wild garlic leaves and add them to the bowl along with the nutritional yeast. Mix thoroughly to distribute evenly.
5. Combine Wet Ingredients: Gradually pour in the soy milk, mixing with a knife to bring the dough together. You may not need all the milk; add just enough to form a cohesive, slightly sticky dough.
6. Shape the Dough: Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 2 cm (¾ inch) thick. Avoid overworking the dough to maintain a tender texture.
7. Cut Scones: Using a 5 cm (2 inch) fluted cookie cutter, cut out scones. Press straight down without twisting to ensure proper rising. Gather and gently re-roll any scraps to cut additional scones.
8. Prepare Glaze: In a small bowl, mix the soy milk, maple syrup, olive oil, and optional nutritional yeast.
9. Apply Glaze: Place the scones on the prepared baking tray, leaving space between each. Brush the tops with the glaze mixture.
10. Bake: Bake in the preheated oven for 14 minutes, or until the scones are golden brown and well-risen.
11. Cool and Serve: Remove from the oven and allow to cool slightly on a wire rack. Serve warm or at room temperature.

Servings and Timing

• Servings: Makes approximately 10 scones
• Preparation Time: 20 minutes
• Cooking Time: 14 minutes
• Total Time: 34 minutes

Variations

• Cheesy Twist: Add 100g of grated vegan cheese to the dough for a richer flavour.
• Herb Infusion: Substitute wild garlic with chopped chives or a mix of fresh herbs like parsley and thyme.
• Spicy Kick: Incorporate a pinch of cayenne pepper or smoked paprika for added heat.
• Gluten-Free Option: Use a gluten-free flour blend suitable for baking, ensuring it contains a binding agent like xanthan gum.

Storage/Reheating

• Storage: Once cooled, store scones in an airtight container at room temperature for up to 2 days.
• Reheating: Warm scones in a preheated oven at 150°C (300°F) for 5-10 minutes or microwave for 10-15 seconds until heated through.
• Freezing: Freeze scones in a single layer, then transfer to a freezer-safe bag or container. Store for up to 3 months. Thaw at room temperature and reheat as above.

FAQs

What is wild garlic?

Wild garlic, also known as ramsons, is a leafy green plant with a mild garlic flavour, commonly found in woodlands during spring. Its leaves are edible and often used in cooking for their subtle taste.

Can I use regular garlic instead of wild garlic?

Yes, you can substitute wild garlic with finely minced regular garlic or garlic chives. However, the flavour will be more pungent, so adjust the quantity to taste.

Is nutritional yeast necessary?

Nutritional yeast adds a cheesy, umami flavour to the scones. If unavailable, you can omit it or replace it with grated vegan cheese for a similar taste profile.

Can I make these scones gluten-free?

Absolutely. Use a gluten-free flour blend designed for baking, ensuring it includes a binding agent like xanthan gum to maintain the scones’ structure.

How do I prevent my scones from being tough?

Handle the dough as little as possible to avoid overdeveloping the gluten, which can lead to tough scones. Mix until just combined and avoid kneading.

Can I prepare the dough in advance?

It’s best to bake scones immediately after preparing the dough. However, you can prepare the dry ingredients ahead of time and add the wet ingredients just before baking.

What can I serve with these scones?

These scones pair well with vegan butter, soups, salads, or as part of a savoury afternoon tea spread.

How do I know when the scones are baked?

The scones should be golden brown on top and firm to the touch. A toothpick inserted into the centre should come out clean.

Can I add other ingredients to the scones?

Yes, feel free to add ingredients like sun-dried tomatoes, olives, or chopped nuts to customise the flavour to your liking.

How should I store leftover scones?

Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze as described above.

Conclusion

Wild garlic vegan scones are a delightful addition to any meal, offering a harmonious blend of seasonal flavours and plant-based goodness. Their versatility and ease of preparation make them a go-to recipe for both novice and experienced bakers. Whether enjoyed fresh from the oven or reheated, these scones are sure to impress with their tender texture and aromatic taste.

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