Wild garlic has a very strong and unique taste and you have to be cautious when collecting it from the wild, as it can be easily mistaken with the poisonous lily of the valley. You also should not eat it when it is already blooming, because it becomes poisonous. But store-bought wild garlic can always be trusted.
I think around every Easter I share a wild garlic recipe here on PD, so I just had to share this amazing recipe of the Hungarian Pogácsa (poh-ga-csuh) which is quite similar to scones and there is no actual English name for it in the dictionary, so I can't really translate it.
The picture doesn't do the scones justice, as they didn't rise as much as I would've liked. Normally pogácsa should be about 2-3 cm tall. I used dry yeast, though, so maybe that can be the reason. But the taste is the same phenomenal.
GF Vegan Hungarian Scones (Pogácsa) With Wild Garlic
- 500 g potatoes, cooked
- 500 g gluten free flour bend
- 250 g margarine. room teperature
- 9 g dry active yeast
- 125 ml + a little more lukewarm rice milk
- about 200g wild garlic
1. Fill a large pot with water and boil your potatoes. You can peel them before or after, I like to peel them once cooked as it is easier to peel off the skin. Once cooked remove from water (but preserve it), transfer the potatoes to a large bowl and mash them with a potato masher. Set aside to cool.
2. Once the potato is cooled down enough so you can work with it, in a mug mix together 125 ml lukewarm rice milk with the yeast and let it rise for about 5 minutes.
3. Add flour to the potatoes along with the finely chopped wild garlic, margarine, yeast+milk mixture and salt. Do not be shy with the salt; because of the potato it will need more salt than usual.
Make a firm dough and cover with a cloth and set aside to rest for about 45 minutes.
4. Once done, flour a flat surface and transfer the dough on it. Roll it out to 1/2 cm thick, fold the 4 corners in the middle, cover with the cloth and let it rest again for about 20 minutes.
Meanwhile preheat the oven to 180°C.
5. Roll it out again, fold in the corners, repeat this twice more. Then finally roll the dough to 1/2 cm thick again, cut a grid pattern on the top with a knife and using a cookie cutter or a floured glass cut out round shapes from the dough.
6. Place them on parchment paper over a baking tray. Brush them with the leftover rice milk, so the scones will be nice and shiny. Bake them over 180°C until they rise tall and the top is golden brown, about 20 minutes.
7. For another version you can also sprinkle sesame seed or grated vegan cheese on top of them before baking.
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Photo: Imola Toth