Prep time: 20 minutes
Cook time:20 minutes, not including time to steam kale and cook squash or pumpkin
Makes 8 to 10
Note: These are dropped by the spoonful, but you could also use a cookie cutter or knife to make triangles or other shapes. If you are making smaller ones, knead in about 1/4 cup extra flour at the end to make the dough easier to handle.
Recipe from "The Book of Kale: The Easy-to-Grow Superfood" (Harbour, $26.95, 192 pages) by Sharon Hanna.
2 cups kale leaves, loosely packed
2 cups unbleached flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon sugar
1/3 cup cold butter
3/4 cup buttermilk
1/2 cup cooked squash or pumpkin in small dice
3/4 cup cheddar cheese, grated
Preheat oven to 375 degrees. Set oven rack in the middle.
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 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 egg-buttermilk mixture, along with squash, kale and cheese to dry ingredients, mixing with a fork just enough to combine.
Drop by spoonfuls onto parchment-paper-covered cookie sheet. Bake about 20 minutes until lightly browned.
Per scone, based on 10: 210 calories; 10 g fat (6 g sat.); 406 mg sodium; 24 g carb.; 110 mg calcium; 7g protein; 44 mg chol.; 1 g fiber.