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Savory Kale Scones With Squash and Cheese

Assortment of grains

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Makes 8 to 10

These are dropped by the spoonful, but you could also use a cookie cutter or knife to make triangles or other shapes.

2 cup kale leaves, loosely packed

2 cup unbleached flour

½ teaspoon salt

1 teaspoon baking soda

½ teaspoon baking powder

1 tablespoon sugar

1/3 cup cold butter

1 egg

¾ cup buttermilk

½ cup cooked squash or pumpkin in small dice

¾ cup Cheddar cheese, grated

Preheat an oven to 375 degrees. Set the oven rack in the middle.

Steam the kale for a minute or two, just to blanch. Chop the kale finely, squeezing out as much liquid as you can. You should have less than 1 cup chopped kale. If you have more, save it for soup or eat it. (Too much will make the scones sticky.)

Blend or sift the flour, salt, baking soda, baking powder and sugar together. Cut in the butter with a pastry blender or your fingers.

In a small bowl, beat the egg, then add the buttermilk, continuing to beat until well combined. Add the egg/buttermilk mixture, along with squash, kale and cheese to dry ingredients, mixing with a fork just enough to combine.

Drop the dough by spoonfuls onto parchment-paper-covered cookie sheet. Bake about 20 minutes until lightly browned.


As the green du jour on everyone’s shopping list, kale can't fail

Wednesday, September 26, 2012

Kale is the Jeff Bridges of vegetables — been around forever, utility player, not the flashy type. Until lately. Since being crowned prom king of locavore fads, kale has been putting on airs. All of a sudden, it’s cozying up to caramelized onions and being photographed slathered in chanterelles. Easy to grow and touted as the ne plus ultra of …

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