Baby Kale and Parmesan Scones

Reading Time | 4 mins


July 21st, 2020

By Plenty Farms

Kale & Parmesan Scones

Makes 8-10 scones

By: Stephanie Prida of Manresa, endorsed by CEO, Matt Barnard

Shopping List

  • 2 tbsp or 112 grams of olive oil
  • 1 thinly sliced leek (about 1/2 cup; white end)
  • 4-5 oz or 128 grams of Plenty kale
  • 2.5 cups or 340 grams of cake flour
  • 1 tbsp or 12 grams of baking powder
  • 2 tsp or 7 grams of sugar
  • 2 tsp or 7 grams of salt
  • 1 stick butter 114 grams, cold; into 10 pieces
  • 11⁄2 cups heavy cream
  • 97 grams (31⁄2 ounces) grated Parmesan


  1. Preheat the oven to 350 degrees, cover cookie sheet w parchment paper.
  2. Heat 1 tablespoon of olive oil in skillet on medium to low heat and add sliced leeks until softened, don’t let them color, and don’t fret if they do (about 5 minutes). Remove leeks from the heat, transfer to a bowl and let cool.
  3. Add remaining tablespoon of olive oil to skillet. Add the kale and cook about about 3-4 minutes, stirring occasionally, until the kale just starts to wilt. Remove from the heat, transfer to a bowl and let cool. Chop the leeks and kale separately, and weigh for the recipe. You should have about 16 grams leeks.
  4. Combine baking powder, sugar, cake flour, and salt.
  5. Add butter pieces all at once; cut into dry ingredients until butter turns into little pebbles. Add the kale and leeks, then the Parmesan. Stir until just combined.
  6. Add 1 cup cream; mix on low speed until the dough just comes together, adding more cream if needed. Don’t over-mix.
  7. Turn dough out onto a floured surface and form into ball. Roll/press into a rectangle about 1-inch thick, fold over itself into thirds and then press into another 1-inch thick rectangle and cut into 12 squares or triangles.
  8. Place on the prepared baking sheet; bake until lightly golden on top and bottom, about 20-25 minutes.

Eat same day – keeps for 1 day.

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