Oat and kale breakfast scones

Oat and kale breakfast scones

By
From
Good Better Green
Makes
4 smallish scones

Always on the look-out for interesting meals to start the day with, I regularly make this for my family and friends. Nutritious, lling and dierent yet familiar, it ticks all the boxes for a special breakfast dish. Being gluten-free, it is a very crumbly scone, but no less delicious for it. Instead of the kale and nutmeg, you could add lots of nely chopped chives and cayenne pepper, or a little goat’s cheese and chopped thyme leaves. Roughly chopped black olives and nely chopped rosemary make a good addition, too.

Ingredients

Quantity Ingredient
little olive oil
1 small onion, diced
100g kale, stalks removed, roughly chopped
200g oat flakes
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon freshly grated nutmeg
large pinch sea salt
1 tablespoon chia seeds, mixed with 2 tablespoons water and stirred until a thick gel forms
60g cold butter, cut into small cubes
60ml see method for ingredients
1 egg, lightly whisked

Method

  1. Preheat the oven to 180°C and line a medium baking tray with baking parchment.
  2. Heat the olive oil in a pan, add the onion and sweat over a gentle heat until soft and translucent. Add the kale and sauté until tender and cooked, then process in a food processor, or chop very ‚nely by hand, press out any moisture and set aside to cool completely.
  3. Spoon half the oat „akes into the food processor (no need to rinse) and blitz until very ‚ne. Add the rest of the „akes and pulse a few times until the larger „akes are broken down slightly. Add the baking powder, bicarbonate of soda, nutmeg and salt, and pulse to mix.
  4. Add the cubed butter or coconut oil and pulse until the mixture resembles wet sand. Add the cooled kale and onion mixture, the chia seed gel, apple purée and egg, and process until the mixtures comes together. It should be a little on the sticky side.
  5. Using a spatula, scrape the dough out onto the lined baking tray. Form into a square about 2cm thick, then score into 9 smaller squares, leaving them joined together. Bake in the oven for 20–25 minutes until golden, rotating the sheet halfway through cooking.
  6. Carefully slide a spatula under the scones to loosen them from the baking parchment, then separate the pieces using a knife, move them apart a little to give them some room and return to the oven for another 10–12 minutes, to crisp the edges.
  7. Remove from the oven and cool on a wire rack. Serve with butter, hollandaise and poached eggs for breakfast.
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