Garlic Goodness: Unleashing the Magic of Wild Garlic in Scones
Hello, fellow food adventurers! After a brief hiatus (let's just say a stubborn bug tried to crash my kitchen party), I'm absolutely thrilled to be back with a recipe that's bursting with fresh, vibrant flavors. And what better way to celebrate the return of spring than with a dish that heroes the glorious wild garlic?
During my recovery strolls through the local woods, I was struck by the abundance of wild garlic. Those verdant leaves whispered promises of savory delights, and I knew I had to weave them into a recipe. So, I grabbed my basket and some cupboard staples, and voilà! Vegan Wild Garlic Scones were born.
These aren't your average scones; they're a celebration of nature's bounty. They're easy to make, wonderfully tender, and packed with flavor. Whether you're pairing them with a light soup or a vibrant salad, or even showing them off on your Easter table, they are guaranteed to bring a little sparkle to your day. Plus, they are a great way to pack in some healthy greens into your diet.
Now, I know what you're thinking: 'Scones, aren't they tricky?' Well, not these beauties. Just remember these simple golden rules:
- Be Gentle: Think of your dough as a delicate flower. Handle it with care, as little as possible. Don’t strive for a perfectly smooth look; a rustic finish adds to their charm. Overworking the dough develops the gluten, which results in tough scones. A light touch is key.
- Chop it Fine: Finely chop any add-ins like wild garlic leaves. You don’t want large pieces breaking up your dough; they need to be evenly distributed to impart their flavour. A quick chop in one direction, followed by a turn of the board and another chop across the first is the ideal technique.
- Liquid Wisdom: The liquid amount is a guide. Different flours absorb moisture at different rates, and the dampness of your garlic will also affect this. Add liquid gradually, mixing with a butter knife or blunt knife until you have a slightly sticky dough. You might need to use your hands at the end to gauge the right consistency, but try to do this gently. Aim for a dough that just holds together without being too wet.
- Straight Cut: When cutting your scones, push your cutter straight down - don't twist. Twisting will hinder the rise. Dipping your cutter in flour before cutting will make this process even easier.
- Hot Oven is Best: Don't be timid with the oven temperature. A really hot oven is the key to light, airy, and beautifully golden-brown scones.
Recipe: Wild Garlic Vegan Scones
Yields: 10 scones Prep time: 20 minutes Cook time: 14 minutes
Ingredients:
- For the Scones:
- 250g (2 cups) plain flour (or gluten-free blend with 1/2 tsp xanthan gum)
- 3 level tsp baking powder
- Scant 1 tsp fine salt
- 50g (1¾ oz) vegan butter (or fragrance-free coconut oil)
- 50g (1¾ oz) wild garlic leaves, washed and finely chopped
- 4 tbsp nutritional yeast
- 180ml (¾ cup) soy milk (or any other thin plant milk)
- For the Glaze:
- 10 ml (2 tsp) soy milk (or other thin plant milk)
- 2.5 ml (½ tsp) maple syrup
- 10 ml (2 tsp) olive oil
- 1 tsp nutritional yeast (optional)
Instructions:
- Preheat your oven to 220°C (425°F). Line a baking tray with baking paper.
- In a large bowl, sift together the flour, baking powder, and salt. If using salted vegan butter, reduce the amount of salt.
- Add the vegan butter (or coconut oil) to the flour in small dices. Use a pastry cutter, two knives, or a food processor to incorporate the butter into the flour until the mixture resembles coarse breadcrumbs. Gently shake the bowl to bring any larger chunks of butter to the surface, then use your fingers to rub these in.
- Add the finely chopped wild garlic and nutritional yeast to the flour mixture. Mix well.
- Gradually pour in the plant milk while mixing with a knife to bring the dough together. Hold back a little to begin with, you may not need it all. Once a scraggly dough forms with no dry pockets, transfer it to a lightly floured surface and gently bring it together. Do not knead. Handle the dough minimally, combining it just enough so it sticks together. Do not worry about the dough being smooth.
- Roll the dough out to a thickness of 2 cm (¾ inch).
- Use a 5 cm (2-inch) fluted cookie cutter to cut out the scones. Dip the cutter in flour first to make this easier. Do not twist the cutter; simply press straight down. Gently transfer the scones to the prepared baking tray.
- Gently bring the leftover dough together and cut out a few more scones. They may not be as perfectly risen, but they will still taste great if you are gentle with the dough.
- Mix all glaze ingredients together in a small bowl. Use a pastry brush to glaze the tops of the scones.
- Bake for 14-15 minutes. Rotate the tray halfway through baking if they aren't browning evenly. The scones are ready when they are well risen and golden brown.
- Let the scones cool for a little before slicing in half with a serrated knife and spreading with a little vegan butter.
Notes:
- Gluten-free: Use a gluten-free flour mix with ½ tsp xanthan gum for a gluten-free version.
- Nutritional Yeast: This adds a cheesy flavour. You can also experiment with a grated vegan cheese that works well when baked.
Time to share!
I hope this wild garlic scone recipe brings a little joy to your kitchen. If you make them, please share your photos on Instagram, tagging me with #healthykitchencreations. I can't wait to see your tasty takes on my recipe!
Happy baking, and happy spring!