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Take your leafy green obsession to the next level with kale…scones


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Photo: Jessica Prescott
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Each week we spotlight a healthy-delish recipe that’s truly genius (and easy to make) from someone who’s wowed us in the food world. We’re talking buzzy cookbook authors and Instagram foodies to brilliant chefs. Here’s the healthy dish you’ve got to make (and share) right now! 

Smoothie, salad, soup, chips…. Your kale obsession knows no limit.

Not even a buttery-flaky bakery-inspired limit: behold the savory scone,  which features the MVP green as special guest. Although this recipe doesn’t taste at all like your lunchtime Caesar, it’s still packed with all the good stuff (antioxidants, gut-friendly fiber, and vitamins galore). Plus, it’s vegan to boot.

The brilliant mind behind this veggie-boosted baked good is Jessica Prescott, a New Zealand-born, Berlin-based food blogger (pick up her cookbook Vegan Goodness for more clever combos).

Ready to take your kale obsession to the next level? Here’s the recipe for using the leafy green in savory scones.

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Vegan Goodness’ Kale Scones

Makes 8 scones 

Ingredients
A drizzle of olive oil, for the pan
2 small white onions
4–6 large kale leaves*
3 cups all-purpose flour
6 tsp baking powder
1 tsp sea salt
1/4 cup olive oil
1 cup nut milk of your choice
Pumpkin or sesame seeds, to garnish
Sea salt flakes, to garnish (optional)

1. Preheat the oven to 350°F and place the shelf on the middle rack.

2. Heat a skillet over 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 1/4 inch 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 1/4 inch 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. 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.

5. 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. Remove and allow to cool for 10 minutes before serving.

Notes:
If you can’t find kale, use spinach or chard leaves.

Recipe excerpted from Vegan Goodness: Delicious plant-based recipes that can be enjoyed every day by Jessica Prescott, published by Hardie Grant Books.

Looking for more unconventional takes on the classics? Try these brown-rice breakfasts. And you’ll probably want a buzzy bev to go with it—try one of these toasty anti-inflammatory options.

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