Recipe
August 19, 2012
Savoury Kale & Pumpkin Scones Recipe
Step 1: Preheat oven to 375°F. Set oven rack in the middle.
Step 2: Steam kale for a minute or two, just to blanch. Chop kale finely, squeezing out as much liquid as you can. You should have less than 1 cup of chopped kale. If you have more, save it for soup or eat it. (Too much will make the scones sticky.)
Step 3: Blend or sift the flour, salt, soda, baking powder and sugar together. Cut in the butter with a pastry blender or your fingers.
Step 4: In a small bowl, beat the egg, then add the buttermilk, continuing to beat until well combined. Add egg/buttermilk mixture, along with squash, kale and cheese to dry ingredients, mixing with a fork just enough to combine.
Step 5: Drop by spoonfuls onto parchment-paper-covered cookie sheet. Bake about 20 minutes until lightly browned.
See more recipes from Sharon Hanna.
Reprinted with permission from Sharon Hanna’s The Book of Kale (2012 Harbour Publishing).
Directions
Yield:
Step 1: Preheat oven to 375°F. Set oven rack in the middle.
Step 2: Steam kale for a minute or two, just to blanch. Chop kale finely, squeezing out as much liquid as you can. You should have less than 1 cup of chopped kale. If you have more, save it for soup or eat it. (Too much will make the scones sticky.)
Step 3: Blend or sift the flour, salt, soda, baking powder and sugar together. Cut in the butter with a pastry blender or your fingers.
Step 4: In a small bowl, beat the egg, then add the buttermilk, continuing to beat until well combined. Add egg/buttermilk mixture, along with squash, kale and cheese to dry ingredients, mixing with a fork just enough to combine.
Step 5: Drop by spoonfuls onto parchment-paper-covered cookie sheet. Bake about 20 minutes until lightly browned.
See more recipes from Sharon Hanna.
Reprinted with permission from Sharon Hanna’s The Book of Kale (2012 Harbour Publishing).
[img_assist|nid=2148251|title=|desc=|link=none|align=middle|width=225|height=281]Christina Symons