Cabbage Scone (with Yeast)

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

The first time I made scone was in Year 11, during Hospitality class, and I still remember the feel of “Crumbing” the butter into flour with my fingers. Nowadays, thanks to modern technology called “Food Processor” life is made much easier with less mess to cook a good scone.

This recipe uses yeast instead of baking powder, and you have to rest it in the freezer over night but the slow process gives it a new texture, and since it can be kept in the freezer for up to 2 weeks, you can bake a fresh batch whenever  you want to!

I used “Cabbage” in this recipe, a good way to use it up because when you are only a family of 2.5 (well, my daughter Yumi eats more than half and adult,,,) it’s not easy to use up a whole cabbage.

I hope you find this recipe interesting! Quite different to my usual recipe, since this does require butter. I tried making it with olive oil, but it just didn’t turn out right. If you want to stick to olive oil, just use the same cabbage mixture with my basic healthy muffin recipe, it will turn out just as nice!

 

Ingredients to make 12 scones

-120g Organic Plain Flour

-120g Hard Flour (Flour for baking bread)

-60g Organic Wholemeal Plain Flour

-3 Tablespoon Organic raw sugar

-1 pinch Salt

-140g Unsalted butter

-1 teaspoon dry yeast

-2 teaspoon water (room temperature)

-100cc milk

-250g cabbage/ olive oil/ salt

Method

Step 1: Chop the cabbage in a food processor, cook in a frying pan over low heat with a little bit of olive oil and salt; cook until the volume becomes 1/3 (this may take more than 30min, so do this when you have the spare time)

Step 2: Cut the butter into 1cm cubes, keep it cold;  In a food processor, mix all the flours add butter cubes and mix well; add sugar and mix well; add yeast dissolved in water and milk, mix well

If  you bake now, you will get a plain scone, but here I add the cooked cabbage!

Step 3: Fold the cabbage into the mixture, spread and fold for 6-8 times; make it 2.5c thick wrap and rest in fridge/freezer over night.

Step 4: (Thaw, if frozen) and cut into 12 pieces, brush with milk and sprinkle some almond flakes as a decoration; Bake in preheated oven at 180 C for 18-20min.

Looks like hard work? Not really, you just need the patience to rest it over night! Enjoy this new texture!

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3 Responses to “Cabbage Scone (with Yeast)”

  1. These look so good! I am opening a bed and breakfast in Virginia so I am always looking for some good recipes! Thanks!

    • When you buy a whole cabbage, it is sometimes difficult to use it all up! So I make something like these, and my daughter loves it too! I hope your guests enjoy it (^-^)

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