Kale & Caramelized Onion Scones
Make 8 large scones
2 teaspoons olive oil
3 cups sliced onion
1 cup unsweetened almond or soy milk
2 tablespoons apple cider vinegar
3 cups flour 4 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/3 cup refined room temperature coconut oil (scoopable, not liquid or frozen) or 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 color, about 25 minutes. Set aside to cool.
Adjust oven rack to middle position; preheat to 425 degrees.
In a small bowl, combine almond milk and vinegar.
In a large bowl, whisk together flour, baking powder, sugar and salt. With a pastry blender or fingertips, work quickly to cut or massage coconut oil into flour mixture until crumbly and few large lumps remain. Toss in kale and cooled caramelized onions.
Use a fork to stir in the 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 sharp knife, cut circle into 8 wedges.
Transfer wedges to a parchment lined baking sheet. Bake in preheated oven until lightly browned on bottom, about 20 to 25 minutes. Transfer to a wire rack. Serve warm or at room temperature.