Ingredients
Equipment
Method
Making the Scones
- Sift flour, baking powder, and salt into a large bowl.
- Dice vegan butter (or coconut oil) small and add it to the flour.
- Incorporate fat into flour until there are no big chunks left using a pastry cutter or two knives.
- Check for big lumps of fat; if any rise to the surface, rub them into the flour with your fingers.
- Chop the wild garlic leaves finely and add to the flour, then mix in nutritional yeast.
- Slowly add plant milk while bringing the dough together with a knife, holding back some milk to adjust for absorbency.
- Transfer the scraggly dough to a workbench and gently bring it together without kneading.
- Preheat the oven to 220° C (425° F) and line a baking tray with baking paper.
- Roll the dough out on a lightly floured surface to a thickness of 2 cm.
- Cut circles out of the dough using a 5 cm fluted cookie cutter without twisting the cutter.
- Place the scones onto the baking tray and bring any dough leftovers gently into a ball to cut out more scones.
- Mix the glaze ingredients together and brush over the tops of the scones.
- Bake for about 14-15 minutes, rotating the tray for the last 2 minutes if needed.
- Let the scones cool down before cutting them in half and spreading with vegan butter.
Nutrition
Notes
These scones are best enjoyed fresh but can be stored in an airtight container for up to two days. Perfect for pairing with soup or enjoying as a snack.