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Vegan Wild Garlic Scones are shown on a polka dot plate. They are lying on wild garlic leaves and flowers. One is cut open and spread with melting butter.
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Wild Garlic Scones

Soft, savoury vegan wild garlic scones, quick to make and full of fresh spring flavour. Perfect served warm with soup or a simple spread.
Course Savoury Baked Goods
Cuisine English
Diet Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 218kcal
Author Chris Mosler | Thinly Spread

Equipment

  • 7cm/3" round pastry cutter
  • 2 baking trays
  • large mixing bowl
  • Baking parchment
  • cooling rack

Ingredients

  • 500 g self-raising flour
  • ½ tsp salt
  • 2 tso English mustard powder
  • 125 g vegan butter I use Flora baking block
  • 50 g wild garlic or more to taste. Up to 75g. Chopped.
  • black pepper
  • 125 ml plant based milk I use soya
UK Measurements - US Measurements

Instructions

  • Preheat the oven to 180Fan/200C/390F and line 2 baking trays with baking parchment.
  • In a large bowl, combine the flour, salt and mustard.
  • Chop the cold butter into cubes and add to the flour mixture. Rub in until the mixture resembles fine breadcrumbs.
  • Stir through the chopped wild garlic and a good grind of black pepper.
  • Gradually add the plant milk, mixing to form a soft but not sticky dough.
  • Turn out onto a lightly floured surface and gently pat to about 2–3cm thick.
  • Cut into rounds and place on the prepared tray. Gather any scraps together gently, press into a round again and cut as many scones as you can.
  • Pop the scones onto the prepared baking sheets, brush the tops with a little milk and bake them for 15 - 20 minutes until well risen and golden brown.
  • Leave to cool on a wire rack.

Notes

  • Dough should be soft, not dry
  • Avoid overworking for best texture
  • Best eaten fresh but can be frozen
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 218kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 174mg | Potassium: 84mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 830IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg