Cabbage Griddle Scones


Makes 6 good-sized scones

70g finely shredded kale, cabbage or other leafy greens (I use kale)
200g self-raising flour
1 level teaspoon (5g) bicarbonate of soda
optional: a pinch of salt
50ml milk
2 eggs
2 tbsp oil, to fry the scones


  1. Put the shredded cabbage (or greens) into a mixing bowl. Add the flour, NaHCo3 (and salt), and make a well in the centre of the dry ingredients.
  2. Pour the milk into the well and break the eggs on top. Mix together with a wooden spoon until it forms a dough. Briefly knead the dough on a heavily floured work surface then flatten to around 2.5cm thick. Using a large cookie cutter (~8cm), cut individual scones from the dough.
  3. Heat some oil in a frying pan and place each round of dough in. Fry on medium heat for 2-3 minutes on each side, or until risen and golden.

RECIPE AND IMAGE FROM: A Girl Called Jack: Cabbage Griddle Scones


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