First recipe! Kale and Cheddar Scones.
This recipe is a mix of two different recipes, one from Milk Street Kitchen for a Savory Kale and Two-Cheese Scones (https://www.177milkstreet.com/recipes/savory-kale-two-cheese-scones) and one from Sally’s Baking Addiction for a master scone (https://sallysbakingaddiction.com/scones-recipe/). I took ideas from both used oat flour instead of regular flour and an apple cider vinegar/oat milk mixture instead of the buttermilk to create the recipe.
Kale and Cheddar Scones
A savory breakfast pastry
Ingredients
- 1 cup oat flour
- 1 ¼ tsp baking powder
- ¼ tsp salt
- 1 tsp brown sugar
- ½ tsp black pepper
- ½ tsp garlic powder
- 4 tbsp cold butter (preferrably frozen)
- 1 egg
- ¼ cup oat milk
- 2 tsp apple cider vinegar
- ½ cup shredded cheddar cheese
- 3 large lacinato/tuscan kale leaves
- 1 tsp unsalted sunflower seeds
Instructions
Mix dry ingredients
- Wash and remove the stem from the kale. Chop the kale and add to a mixing bowl.
- Add the shredded cheddar cheese to the bowl with the kale.
- Add oat flour, baking powder, salt, pepper and garlic to the bowl with the kale and cheddar.
- Mix together and set aside.
Prepare wet ingredients and combine with dry
- In a 1/4 measuring cup, add the apple cider vinegar and then add the oat milk. Mix together and pour into a small container. Reserve 1 tablespoon of the mixture for a wash.
- Add the egg to the vinegar/milk mixture and beat together. Reserve 1 tablespoon of the mixture for a wash. Put in the refrigerator to remain cold.
- Using the large holes of a box grater, grate the frozen butter and add to dry mixture. Incorporate the shredded butter in the dry mixture.
- Add the egg/vinegar/milk mixture to the dry mixture and mix together. It should be well incorporated but still dry and crumbly.
Knead and rest
- Place the mixture on a clean piece of parchment or a clean surface and knead until fully incorporated.
- Form the mixture into a square, about 5 to 6 inches on each side.
- Take a knife and cut the square on the diagonal (corner to corner) and then cut it again on the diagonal so you have 4 triangle shaped scones.
- Brush the 1 tablespoon of egg/vinegar/milk mixture on top of the scones. Add the sunflower seeds and press lightly for the seeds to adhere to the scones. Sprinkle a little salt and garlic powder on top of each scone.
- Place the scones on a place in the refrigerator to setup for 30 minutes.
Bake
- Preheat oven for 400°
- Remove scones from refrigerator and place on a parchment lined baking sheet.
- Place scones in oven and drop temperature to 375°.
- Cook for 25 - 30 minutes. Remove when they are brown on the edges.
- Allow to cool for 10 minutes before eating.