Preheat the oven to 220°C (fan). Line a baking tray with baking paper or a reusable liner.

Wash the wild garlic leaves thoroughly and dry them well. Chop fairly finely, but you don’t need to be too methodical.

Weigh the milk into a jug and heat it slightly until it’s lukewarm (not hot). Whisk the vinegar and mustard into the warm milk and set aside for 5 minutes. The milk will thicken and curdle slightly, which is good.

Meanwhile, add the flour, baking powder, bicarb and salt to a large bowl and whisk to combine. Add the cubed butter, then rub the butter into the flour with your fingertips, until it looks like breadcrumbs. Stir in the wild garlic and cheese (or nutritional yeast).

I like to use a fork for this bit – gradually stir the thickened milk into the flour mixture until it starts to come together as a rough dough (there will be some loose crumbly bits at the bottom). Turn the mixture out onto a floured surface and gently fold the dough over itself a few times. You don’t want to knead it like bread – you’re just bringing the dough together to incorporate the loose crumbly bits. Note that it will be quite dry, only just coming together, but that’s fine. Too wet and the scones will be dense or chewy.

Dust the top of the dough with a little more flour. Form the dough into a flat circle, then gently pat it into a 2.5–3cm-thick round. Cut the dough into six wedges.

Place the scones onto the lined baking tray, leaving a little space between them so they can rise. To make the glaze, combine the splash of milk and syrup in a small glass. Brush the tops of the scones with the milk, taking care not to drip milk onto the sides of the scones (this might affect their rise).

Bake for 15 minutes until risen and golden. Leave to cool slightly, then enjoy with lashings of vegan butter.