Go Back Email Link
+ servings
Vegan Wild Garlic Sourdough Scones
Print Recipe
No ratings yet

Wild Garlic Sourdough Scones

These light a fluffy scones are made with sourdough starter and flavoured with wild garlic. They are the perfect plant based snack.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Snack
Cuisine: British
Keyword: sourdough starter, wild garlic
Servings: 12 people

Ingredients

  • 400 grams self raising flour plus extra for dusting your work surface
  • 100 grams non-dairy butter cold from the fridge
  • 2 handfuls wild garlic
  • 0.25 tsp salt
  • 250 grams sourdough starter
  • 75 millilitres non-dairy milk plus extra for brushing the tops of the scones

Instructions

  • Pre-heat your oven to 200C / 390 F / gas mark 6.
  • Sift the flour into a large bowl and add the non-dairy butter cut into cubes.
  • Rub the non-dairy butter and the flour together until it resembles breadcrumbs (see my tip in the notes below if your non-butter is very soft).
  • Dice the wild garlic and stir through the breadcrumb mix.
  • Next add the salt, sourdough starter and milk and stir, gently bringing together until it forms a crumbly dough - you want to be very careful not to overwork it and force the dough together.
  • Lightly dust a work surface with a little flour and tip out the dough.
  • Using just your hands, bring the dough together and pat down until it is roughly 5 cm / 2 inches high.
  • Using a circular cookie cutter, cut out 12 scones.
  • Place the scones on to a baking sheet lined with grease proof paper and brush the tops with a little non-dairy milk.
  • Bake in the centre of the oven for 25 minutes or until they are golden brown.
  • For best results, serve while still warm.

Notes

If you can't get your hands on a vegan block of butter do not worry! I often make these using a non-dairy spread. The trick is to get it out of the fridge just before you need it and to use a cold knife or a pastry blender to break up the butter and flour until it is flaky. The aim is to get flaky pieces of non-dairy butter throughout the scone dough.