Savoury Kale & Pumpkin Scones Recipe

A healthy version for a weekend brunch, and leftovers are yummy with homemade soup. Or make tiny scones, cut-out with a fancy cookie cutter, for hors d'oeuvres. These are dropped by the spoonful but if you'd rather use a cookie cutter or knife to make triangles or other shapes, knead in about 1/4 cup of extra flour at the end to make the dough easier to handle.


2 cups kale leaves, loosely packed
2 cups unbleached flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tbsp sugar
1/3 cup cold butter
1 egg
3/4 cup buttermilk
1/4 cup cooked squash or pumpkin in small dice
3/4 cup cheddar cheese, grated


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).

Christina Symons