Homemade leafy green scones
I like making my scones with leafy greens. The scones get a little bit healthier this way, and extra tasty too!
10 scones
- 2 handfuls of fresh leafy greens
- 4 cups (around 8 dl) of wheat flour
- 1 stick (100 grams) of butter
- 3 tsp of baking powder
- 10 fl ounces (3 dl) of soured milk
- salt
Getting up early on a weekend morning to bake fresh scones before the kids wake up, it's just everyday bliss! I make these scones with leafy greens from my garden. For example spinach, chard, dill, beet greens, chives and bishop's weeds.
Instructions:
Turn the oven to 480 degrees (250 degrees Celsius)
Remove the stalks and thick middle nerves from your leaves. Chop the leaves finely.
Make a dough from all of the ingredients.
Flatten the dough and use a glass (turned upside down) to create round cakes.
Put on an oven tray with a baking sheet and bake for 6-7 minutes.
Serve your leafy green scones with cream cheese and a nice marmalade. Eat them warm!
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth
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