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 neighbours after testing this recipe a few times – it was either that, or I was tempted to eat them all.
Generally when I think savory scones, I think cheese flavoured scones, but think again, there’s a new scone in town! These kale and caramelized onion scones are perfect 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, but for this recipe make the carmelized 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
- 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
- ⅓ cup refined room temperature coconut oil (scoopable not liquid or frozeor vegan butter
- 2 cups loosely packed baby kale
- 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 colour, about 25 minutes. Set aside to cool.
- Adjust oven rack to the middle position; heat oven to 425 F.
- In a small bowl, combine almond milk and vinegar. Set aside.
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Using a pastry blender, or your fingertips, work quickly to cut or massage the coconut oil into the flour mixture until crumbly and few large lump remain. Toss in kale and cooled caramelized onions.
- With a fork, stir in 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 a sharp knife, cut the circle into 8 wedges (like slicing a pizza).
- Transfer wedges to a parchment lined baking sheet. Bake until lightly browned on bottom for about 20 - 25 minutes. Transfer scones to the wire rack. Serve warm or at room temperature. (Cooled scones can be stored in an airtight container for up to 2 days.)
- 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 flavour, which is delicious, but not for this recipe. Use refined coconut oil which is flavourless.
- The carmelized onions can be made ahead and stored covered in the fridge for up to 5 days.