Wild Garlic Scones (GF, VG)
Adapted from Clare Knivett’s recipe, made vegan and gluten free to suit all dietary needs at this year’s Easter brunch 🌱
I tested 3 different recipes before I found one that really worked and had enough rise to really call it a scone. I didn’t add vegan cheese to replace regular cheese as it doesn’t always have the nicest taste when baked, but I added mustard which adds an extra savory element. Needless to say I didn’t have any leftovers!
Original recipe here: https://cookpad.wasmer.app/us/r/15970616
Wild Garlic Scones (GF, VG)
Adapted from Clare Knivett’s recipe, made vegan and gluten free to suit all dietary needs at this year’s Easter brunch 🌱
I tested 3 different recipes before I found one that really worked and had enough rise to really call it a scone. I didn’t add vegan cheese to replace regular cheese as it doesn’t always have the nicest taste when baked, but I added mustard which adds an extra savory element. Needless to say I didn’t have any leftovers!
Original recipe here: https://cookpad.wasmer.app/us/r/15970616
Open in Cookpad AppSteps
- 1
Preheat the oven to 200 C (fan)
- 2
In a big bowl, mix together flour, baking powder, xanthan gum and salt.
- 3
Cube the butter and add to the flour mixture, rubbing it in your fingers until it forms a breadcrumb texture.
- 4
Add the mustard, chopped wild garlic, and milk, mixing with your hands or a wooden spoon until it forms a dough.
- 5
On a floured surface, shape the dough into a ball, and roll it out with your hands or a rolling pin for about 4cm thickness.
- 6
With a circular cutter (or a floured glass) cut the scones into circles and place on a baking tray.
- 7
Bake for 15 minutes, or until golden brown. If they are too pale, let them bake for another 2-3 minutes. Don’t expect them to rise as much as regular scones!
- 8
Let cool, then serve with butter or topping of your choice. (Pictured: foraging for wild garlic)
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