Kale and Cheddar Scones

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
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 4


  • 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


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.


  • 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.
Keyword Cheddar, Kale, Oat flour, Oat milk, Scones