After over 2 weeks of silence, I am so happy to be able to bring you a new recipe! Finally! You may know already, but we’ve had our second brush with Covid at the end of March and it knocked me out for over two weeks. I won’t bore you with details but long story short, I was quite ill and in no state to work.
We are both overjoyed to be finally on the mend. In the last few days, we’ve been going for short walks to our local woods in a bid to get a small amount of exercise and help our lungs recover from the virus. As wild garlic season is upon us, I decided that it will be a perfect, Spring-inspired ingredient to hero in my first, post-illness, recipe.
I used locally foraged wild garlic alongside some cupboard staples – flour, plant milk, vegan block – to put together some savoury vegan scones. They are really easy to make, tender and full of flavour. They make a perfect side to a spring soup or a salad. They would also not be amiss on an Easter table if you are having people round.
Scones (or biscuits as they are known in the US) have a reputation for being difficult to make, but I think they are fairly straightforward as long as you memorise a few simple rules:
1) Handle the dough as little as possible
When it comes to scones, the more rustic they look the nicer they are to eat so if you are a bit of a perfectionist (talking to myself here too 😉 ) resist the urge to get the dough looking smooth. As long as it holds together, that’s enough. Working the dough will develop gluten strands in the flour and that will make for unpleasant to eat, chewy scones. Good scones just need a light touch, that’s it.
2) Chop your add-ins very finely
Chop your add-ins, wild garlic in this case, really well as you do not want big ribbons of it breaking up your dough. I bunch it all together, chop it finely one way, then rotate the chopping board and go over it again at a different angle.
3) Add just the right amount of liquid
The amount of liquid given is just a guide as it really depends on your flour – different flours have different absorbency levels – and how dry your garlic leaves are. Trickle it in slowly while working it into the dry ingredients with the blade of a butter knife (a blunt knife) and towards the end use your hands to get a feel for how much more liquid is needed just to bring the dough together, without making it too wet.
4) Don’t twist the cutter when cutting them out
Push the cutter into the rolled out dough in a straight line, do not twist it as it inhibits rising. It’s a good idea to dip the cutter into some flour first before cutting the scones out.
5) Bake in a really hot oven
Don’t be afraid to bake them at high temperature oven, it will help you get well risen, golden brown scones.
GLAZE
*NUTRITIONAL YEAST – Adds a hint of cheesy flavour. Alternatively, you could try using a grated vegan cheese that performs well when baked.