Along with the cooler weather and warmer clothing it is a time for some yummy comfort food. Amongst my favorite is a nice hot bowl of hearty soup paired with a delicious scone. Fortunately my family feels the same way regarding the taste of fall.
With that being said, today I am sharing a wonderful scone recipe yet again from Sharon Hanna's "Book of Kale". This moist drop scone is packed full of nutritious ingredients adding to the health benefits from such a tasty treat. Consequently this delectable scone is great eaten on its own or with that nice steaming bowl of soup.
Savoury Kale Scones with Pumpkin and Cheese:
2 cups (475 ml) Kale Leaves, loosely packed
2 cups Unbleached Flour, Whole Wheat Flour mixed
1/2 (2.5ml) tsp Salt optional
1tsp (5ml) Baking Soda
1/2tsp (2.5 ml) Baking Powder
1Tbsp (15ml) Sugar, or less, I used half
1/3 (80ml) Cold butter
3/4 cup (180 ml) Buttermilk
1/2 cup (125 ml) Cooked Squash or Pumpkin in small dice, I used canned Pumpkin when fresh isn't available.
3/4 cup (180 ml) Cheddar Cheese, grated
Preheat oven to 375F (190C)
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 (250ml) of chopped kale.
Blend or sift flour, salt, baking soda, baking powder and sugar. Cut in the butter with a pastry blender or your fingers.
In a small bowl, beat egg, add buttermilk. Add the egg/buttermilk mixture, kale and cheese to the dry ingredients, mixing just enough to combine.
Drop by spoonfuls onto a parchment covered cookie tray.
Bake about 20 minutes until lightly browned.
*note: if you would like to use a cookie cutter or shape into triangles add an extra 1/4 cup (60 ml) of flour.
Makes 8-10 large scones.
A must try,