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!
- 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
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.
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