Step 1

Sift flour, baking powder and salt into a large bowl. If using salted vegan block, you may want to add a little less salt.

Step 2

Dice vegan butter (or coconut oil) small and add it to the flour.

Step 3

Using a pastry cutter or two knives (or a pulse function in a food processor) incorporate fat into flour until there are no big chunks left.

Step 4

Gently shake the bowl to check for big lumps of fat - they will rise to the surface. If any pop to the surface, rub them into the flour with your fingers.

Step 5

Make sure the wild garlic leaves are dry, then chop them really finely before adding to the flour. Add nutritional yeast and mix really well.

Step 6

Slowly start adding plant milk while bringing the dough together with a knife. Hold some of the milk back to begin with, you may not need all of it - it depends on how absorbent your flour is and how dry your garlic is. Once you get a scraggly dough with no dry pockets, transfer it to the workbench and gently bring it together - do not knead. Do not handle the dough too much, just until it's combined and stays together - do not worry about the dough being smooth, rustic looking scones are nicer to eat.

Step 7

Preheat the oven temperature to 220° C / 425° F (or 200° C / 390° F with fan) and line a baking tray with a piece of baking paper.

Step 8

Gently roll the dough out on a lightly floured surface. Keep the dough thick (2 cm / ¾") for fluffy scones.

Step 9

Use a fluted cookie cutter that is 5 cm / 2" in diameter to cut circles out of the dough. Do not twist the cutter as that inhibits rising, simply apply a lot of pressure to the cutter and then lift the cutter with the scone inside. Place over the baking tray and gently pop the scone out onto the tray. I found that dipping the cutter in flour first and then shaking the excess off helps a lot when it comes to releasing the scones onto the tray.

Step 10

Bring any dough leftovers very gently into a ball and cut out some more - they won't be as good as the first batch, but if you handle the dough super gently, they will still be very tasty.

Step 11

Place the scones on the prepared baking tray, making sure there is some space around each one. Mix all the glaze ingredients together in a small bowl and glaze the tops of the scones with a pastry brush.

Step 12

Bake for about 14-15 minutes, rotating the tray for the last 2 minutes if they aren't browning evenly.

Step 13

Let the scones cool down a little before cutting them in half with a serrated knife and spreading some vegan butter on them.