Kale and Cheddar Scones
Scones bring me back to my college days, where most of my meals would be picked from a glass display case at a coffee shop. Between studying and work, I made up any excuse to eat one of those preservative packed pastries. I've always been the type of person to pick a scone over a muffin and it took me far too long to start baking them myself. It was not until my second year of college when I realized how easy and delicious it was to make homemade scones. Now it's one of my favorite things to make!
I never thought of making savory scones because I love sweet scones packed with fruit, but after making my first cheddar scone, I was hooked. I love savory breakfasts far more than sweet ones, so I don't know why it took me so long to make savory scones. I created this recipe all because I start growing Kale in my mom's garden and end up with way too much Kale. I start putting kale in everything, including my breakfasts. Hence these scones.
The cayenne in the recipe gives the scone a little spice, but nothing overwhelming. You can also make this recipe with other types of cheeses. It's great with parmesan or jack cheese! When you add the buttermilk to the dry ingredients, try your best not to over mix it. If it seems too dry, you can add a tbsp of buttermilk at a time until it comes together. You want to work fast to make sure the butter stays cold.
- 1 1/2 sticks butter (12 tbsp)
- 3 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup sugar
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper
- 1 cup fresh kale, chopped in bite sized pieces
- 1/2 tbsp lemon juice
- 3/4 cup cheddar cheese
- 1 cup buttermilk
- 1 egg
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon flaky sea salt
- Cut the butter up into small cubes and chill in the freezer while you get the dry ingredients ready. Line a baking sheet with parchment paper and preheat the oven to 400 degrees F
- In a large bowl, whisk together flour, baking soda, baking powder, sugar, salt, pepper, and cayenne pepper.
- Cut the kale up in small bite sized pieces and toss in a bowl with the lemon juice so all the leaves are coated. Set aside.
- Take the butter out of the freezer and add it to the dry ingredients. Work the butter into the flour with your hand or a pastry cutter.
- Mix in the kale and cheddar cheese into the flour mixture. Pour in the buttermilk and toss gently with your hands to hydrate the dough evenly. Turn the dough out onto the counter and using your hands, bring the shaggy mound of dough together. Drizzle some more buttermilk over it if the dough seems too dry.
- Bring the mixture together into a flat, round disc about 8 inches in diameter. With a sharp knife, slice the disk into 8 even triangles and place on the prepared baking sheet.
- Lightly beat the egg and brush it over the dough. Sprinkle each scone with black pepper and flaky sea salt. Bake at 400 degrees F for 20-25 minutes or until golden brown.