Easy Cheesy Kale-Pumpkin Drop Scones
Easy to make, as they are prepared like a drop biscuit. You can substitute another winter squash for the pumpkin.
2 c. finely chopped kale leaves (no tough stems)
2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 Tbsp. raw organic sugar
1/3 c. cold butter, small diced or large-grated*
3/4 c. buttermilk
1/2 c. very small-diced, cooked pumpkin (or winter squash)
3/4 c. cheddar cheese
Preheat oven to 375. Put rack in the middle of the oven.
Steam the kale for 1-2 minutes, just to soften/blanch. Remove steam basket from heat and working over the sink or a bowl, press out as much of the excess liquid from the kale as you can with the back of a spoon. You should have a little less than a cup of kale now. If you have a cup or more, take some out and save for a later use.
In a bowl, combine flour, salt, baking soda and powder, and sugar. Cut in the butter using your fingers until well blended.
In a separate bowl, whisk the egg and buttermilk together. Fold in the kale, squash, and cheese, then add to the dry ingredients and lightly combine with a fork. Don’t overmix.
Drop by the spoonful onto a parchment lined cookie sheet. Bake for 15-20 minutes, until lightly golden brown.
*A nifty pastry trick I learned recently is to large-grate frozen butter into the dry ingredients. I'm still testing in different applications, but so far, it seems easier than dealing with little diced pieces, and I've had very good results.
Recipe created or adapted by Liz Talley, Urban Graze
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