This is Jessica’s spin on a savoury scone. Like all scones, they are best eaten straight out of the oven, smothered in some kind of dip or dunked into a soup or stew
• drizzle olive oil, for the pan
• 2 small white onions, peeled
• 4-6 large kale leaves
For the scone mixture:
• 375g plain flour
• 6 teaspoons baking powder
• 1 teaspoon sea salt
• 50ml olive oil
• 250ml nut milk of your choice
• pumpkin or sesame seeds, to garnish
• sea salt flakes, to garnish
1 Preheat the oven to 180°C and place the shelf on the middle rack.
2 Place a frying pan (skillet) on a medium heat and cover the bottom with a thin layer of olive oil. Cut the onions in quarters to remove the skin, then cut each quarter into 5 mm slices. Place in the pan and stir for a couple of minutes.
3 Rinse the kale leaves. Slice down the middle, removing the toughest part of the stem, then slice each leaf into 5 mm strips. Add to the pan with the onions. Stir until the onions are translucent and the kale is limp. Remove from the heat.
4 Place the flour, baking powder and salt in a large mixing bowl and stir with a fork to combine. Add the olive oil and stir again with the fork, then use your fingers to mix thoroughly.
5 Add the nut milk, then using the fork followed by your fingers, gently combine everything together. Add the kale and onion mixture and use your hands to again, gently combine the dough.
6 Still using your hands, place 8 blobs of scone mix onto an oiled baking tray. Sprinkle the scones with pumpkin or sesame seeds and additional salt if you’re a salty lady like me. Bake for 10–12 minutes or until golden.
7 Remove and allow to cool for 10 minutes before eating.
Recipe courtesy of Jessica Prescott, extracted from Vegan Goodness