The new scone in town
I love scones, sweet or savory, and I find it next to impossible to pass one up; especially when they're still warm. This is why I delivered freshly baked scones to my neighbors after testing this recipe a few times. It was either that, or be tempted to eat them all.
Generally when I think savory scones, I think of cheese-flavored scones. But there's a new scone in town! These kale and caramelized onion scones are perfection on their own, but they also make a delicious sandwich and go so well with soup.
In most scone recipes, heating the oven is the first step. For this recipe, you should make the caramelized onions first. Caramelized onions take a bit of time and require patience to become sweet tender ribbons. For success, I always make them with a wooden spoon in hand and a cup of water next to the stove. When the sugars stick to the pan and start to darken too quickly, and panic sets in, a splash of water and a good stir will lift them from the bottom of the pan so the sugars don't burn.
Kale & Caramelized Onion Scones
Make 8 large scones
2 teaspoons olive oil
3 cups sliced onion
1 cup unsweetened almond or soy milk
2 tablespoons apple cider vinegar
3 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/3 cup refined room temperature coconut oil (scoopable, not liquid or frozen) or vegan butter
2 cups loosely packed baby kale
1. Heat oil in a medium pan over medium heat. Add onions and a pinch of salt; cook, stirring occasionally, until onions start to sizzle, about 5 minutes. Reduce heat to medium-low; cook, stirring occasionally, until onions are soft, sweet and caramel in color, about 25 minutes. Set aside to cool.
2. Adjust oven rack to the middle position; heat oven to 425 F.
3. In a small bowl, combine almond milk and vinegar. Set aside.
4. In a large bowl, whisk together flour, baking powder, sugar and salt. Using a pastry blender, or your fingertips, working quickly cut or massage the coconut oil into the flour mixture until crumbly and few large lumps remain. Toss in kale and cooled caramelized onions.
5. Use a fork to stir in the almond milk mixture to make a soft, ragged dough. With lightly floured hands, press dough into a ball. On a floured surface, knead dough a few times. Pat dough into a circle about 1 inch thick. Using sharp knife, cut circle into 8 wedges.
6. Transfer wedges to parchment lined baking sheet. Bake until lightly browned on bottom about 20 to 25 minutes. Transfer scones to a wire rack. Serve warm or at room temperature. (Cooled scones can be stored in airtight container for up to two days.)
Tasty tips
--You can make these scones ahead of time; just portion, cover and freeze. When it's time to bake, pull the scones from the freezer and place them on a parchment lined sheet while the oven preheats. As the oven heats the scones will thaw slightly. Bake for a few extra minutes.
--Virgin coconut oil has a coconut flavor, which is delicious but not for this recipe. Use refined coconut oil, which is flavorless.
--The caramelized onions can be made ahead and stored covered in the fridge for up to five days. Make a big batch, because they taste awesome in any savory recipe.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)
