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.