Last month I wrote an epic blog post about Wild Garlic and recipes that I've made and shared on my blog. I also wrote about some wild garlic recipes that I want to make or recipes that I was planning to adapt with wild garlic. One such recipe was from the Green Gourmet Giraffe Savoury Silverbeet, Basil and Pistachio Pesto Scones.
Well I did try to follow the scone recipe closely and I did so for most of the part, but the main adaptation was with the wild garlic pesto recipe.
Johanna's pesto had pistachio, I had pine nuts and where she had chard and basil, I had wild garlic, but for all the good it was - my scones did not turn out as brilliantly green as hers.
I admit I was a little disappointed as all I had was specks of greenness, but I was still WOWed at the rise of the scones as most savoury scone recipes I have made have failed in the rise (not the flavour), but there was also a brilliant lightness to them. In addition the strong wild garlic flavour came through wonderfully.
You can find Johanna's recipe for the vegan scones here, but please note my changes for the pesto and you may want to increase the quantity of wild garlic. However, if you want to make a vegetarian version of Wild Garlic Scones then I strongly suggest making Yasmin Limbert's Wild Garlic Scones with Cheese. Yasmin Limbert was a contestant on the Great British Bake Off in 2011. She continues to share her food and recipes on her blog Yasmin Limbert, please do check it out for inspiration.
I am sharing these vegan Wild Garlic Scones with The Veg Hog who is hosting #EatYourGreens this month. Please do join in there is plenty of time by following this link on how to join in.