Recipe / Vegan Wild Garlic Scones

a plate showing freshly baked vegan wild garlic and cheese scones

In these strange days we find ourselves in, life has slowed right down. I’m actually loving having so much time.. time to spend together. Normally our lives are so hectic, the older kids have so many groups that we are forever rushing around, and our days seem to speed by and we never get anything done.

The last few days, we’ve been so productive. Days have felt endless but in a good way. I feel like I’ve pressed the reset button, it’s almost like we’ve gone back in time to when I had just the girls and they were little. My eyes have been opened to how far off track we had gotten, we’ve been more conscious about waste, and making our own, and using what we have on hand.

Yesterday we took a much-needed walk, we hadn’t been out of the house for a few days and it was nice to take advantage of a walk while we’re still allowed to leave the house.

We headed to a local park, stretched our legs, ran around, and collected some wild garlic we found growing.

When we came home, I made these delicious vegan scones, as well as some wild garlic pesto and the rest went into a stir fry for dinner.


200g flour {I normally use a mix of plain and spelt, but only had plain today!}

100g dairy free spread

100g wild garlic, washed and chopped

100g vegan cheese, grated

1tbsp baking powder

Dairy free milk


Rub the spread into the flour, until it resembles breadcrumbs,

Mix in the cheese, garlic, baking powder, and some seasoning. Add enough milk to bring together into a dough. I probably used around 100ml – you want it to come together, but not be sticky.

Either roll out and cut circles, or as I did today, roll golf ball-sized pieces, flatten slightly and pop on your greased baking tray.

Bake at 180C for 15-20 minutes.

Delicious still warm, slathered with some vegan butter

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