It’s wild garlic season again, and I’m so thrilled to be able to make the most of it this year! We moved house last week, and left London behind us for the Oxfordshire countryside. We have a garden, and there are rivers, woods and fields 10 minutes from our doorstep.

Which of course means I can get back to foraging! And continue my tradition of annual wild garlic recipes, after an impromptu lockdown-break last year. I had the idea for these scones then, and was so pleased to finally be able to try them out this year! If wild garlic’s not in season you can substitute it with chopped spring onions or herbs (parsley, chives or thyme would all work very well). This recipe uses nutritional yeast rather than vegan cheese, save for a little on the top, but if you’d rather you can swap it for 100g grated vegan cheddar.

Ingredients (makes 9):
– 240ml oat milk (or other plant-based milk), plus extra for brushing
– 1 tbsp white wine or cider vinegar
– 400g self-raising flour (I use 300g white and 100g wholemeal)
– 80g dairy-free spread
– ¾ tsp salt
– 3 tbsp nutritional yeast
– 40g wild garlic leaves, washed, dried and finely chopped
– pinch of cayenne pepper
– 1 tsp Dijon mustard
– vegan cheddar or Parmesan, for grating (optional)

1. Measure the oat milk into a jug. Stir in the vinegar and set aside.
2. In a mixing bowl, use the tips of your fingers to gently rub the spread into the flour until it’s all incorporated. Stir in the salt, nutritional yeast, wild garlic and cayenne pepper.
3. Make a well in the centre and add the mustard and just enough of the milk mixture to make a slightly sticky dough (you may not need all the liquid). Transfer to the fridge to chill for 10-15 minutes. Meanwhile, preheat the oven to 220°C/200°C fan and lightly grease a large baking tray.
4. Lightly dust a clean worktop with flour. Gently roll out the dough to about 3cm thick, then stamp out rounds with a 7cm cutter. Transfer to the tray and repeat to make 9 large scones.
5. Brush the tops of the scones with a little more oat milk and top with a little grated vegan cheese. Bake for 12-16 minutes, or until pale golden. Eat warm slathered with dairy-free butter, or transfer to a wire rack to cool then store in an airtight container for up to 3 days.