Cabbage griddle scones, 13p

Photograph by Susan Bell, from A Girl Called Jack.

Photograph by Susan Bell, from A Girl Called Jack.

Griddle scones can be a simple weekend breakfast to make those lazy weekend mornings feel special and luxurious. Although these are extraordinarily easy to make, when I taste the sweet crunch of fried greens with melted butter or see a mixing bowl and spoon in the washing-up pile I feel like I’ve achieved something, even if it’s almost midday. I like to eat my griddle scones warm straight from the pan with butter, natural yoghurt or a squeeze of lemon juice. To make a sweet version, simply substitute a handful of sultanas or other dried fruits for the cabbage and serve with red jam.

Makes 6 good-sized scones at 13p each.

70g finely shredded kale, cabbage or other leafy greens (I used kale), 35p
200g self-raising flour, 7p
1 level teaspoon (5g) bicarbonate of soda, 3p
optional: a pinch of salt, <1p
50ml milk, 2p
2 eggs, 28p
2 tbsp oil, to fry the scones, 4p

Toss the shredded cabbage or greens into a mixing bowl. Pour over the flour, add the bicarbonate of soda and salt, if using, and make a well in the centre of the dry ingredients.

Pour the milk into the well and break the eggs on top. Mix together with a wooden spoon until it forms a pliable – but not too sticky – dough. Briefly knead the dough on a heavily floured work surface then flatten to around 2.5cm thick. Using a large cookie cutter (approximately 8cm), cut individual scones from the dough.

Heat a little oil in a frying pan and drop each round of dough in. You may need to cook them in batches. Fry on a medium heat for 2-3 minutes on each side, or until risen and golden.

Repeat until all of the dough is used up. Serve warm.
These are delicious with any soft cheese dolloped on top or with a hard strong cheese grated into the mixture before cooking.

Prices based on my most recent Sainsburys shop, correct at the time of blogging and subject to change. Kale £1/200g. Basics self raising flour 55p/1.5kg. Bicarbonate of soda £1.35/200g. Basics table salt 25p/750g. Whole milk . Mixed weight free range eggs 85p/6. 3l sunflower oil £4. Whole milk £1/2.27l (4 pints).

Jack Monroe. I’m on Twitter & Instagram @MsJackMonroe and Facebook at


  1. Jack! It’s well past midnight. Is it a tradition to post your Irish recipes on the day? I hope you get to sleep relaxed and content with your day. And get lots of good attention on your birthday.

  2. I’m just loving your recipes Jack. I’m not the best at cooking but have tried a few and no one’s died :).
    I’ll try these cabbage scones, looks straightforward enough for me.

    Keep up your wonderful work. And lastly but by no means least, have a happy St Patrick’s Day.

    Linda (Cork, Ireland)

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