Kale & Two Cheese Scones
Submitted by sean
Craving a breakfast treat that’s hearty, cheesy, and not overly sweet. These kale and cheese scones are your new best friend. Inspired by the cozy vibes of an American bakery, we’ve packed them with tender kale, sharp cheddar, nutty Parmessan, and a hint of plump raisins for a subtle sweetness that balances the savory kick. A generous grind of black pepper adds a spicy edge, making these perfect for brunch, snacks, or even alongside soup.
YIELD
6 servingsPREP
25 minCOOK
30 minREADY
60 min
Chef’s Notes
- Keep it cold: Buttermilk and butter straight from the fridge are key! If they warm up, your dough gets sticky and hard to handle—pop everything back in the fridge for 5-10 minutes if needed.
Don’t overwork the dough: Knead just enough to bring it together; overdoing it makes scones tough instead of tender.
Kale prep hack: Massage the kale with the lemon juice longer (2-3 minutes) if it’s tough—it’ll wilt slightly and blend better.
Substitutions: No buttermilk? Mix 1½ cups milk with 1½ tablespoons lemon juice or vinegar and let it sit 5 minutes.
For a gluten-free twist, try a 1:1 GF flour blend, but add an extra egg for binding.
Storage smarts: These freeze beautifully unbaked—flash-freeze wedges on a sheet, then bag ‘em. Bake from frozen, adding 5-7 minutes. Baked ones store in an airtight container for 2-3 days or freeze up to a month; reheat at 350°F for 10 minutes.
Pitfall watch: If your scones spread too much, your butter wasn’t cold enough or the dough was overhandled. Measure flour by spooning and leveling to avoid dense results.
Ingredients
Directions
- Prep your oven and ingredients: Preheat your oven to 375°F and position racks in the upper- and lower-middle spots. Line two rimmed baking sheets with parchment paper for easy cleanup. In a small microwave-safe bowl, mix the raisins with 2 tablespoons of water and zap on high for about 20 seconds until they’re plump and warm—set them aside to cool. In a medium bowl, toss the chopped kale with the lemon juice to soften it up a bit; let it hang out while you move on.
- Mix the dry stuff and butter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and black pepper until everything’s evenly combined. Grab your food processor and add half of this flour mixture, then scatter all the chilled butter pieces on top. Pulse 10-12 times until the butter looks like slightly larger-than-pea chunks. Dump this back into the big bowl with the remaining flour mix.
- Bring it all together: Toss in the plumped raisins (juice and all), cubed cheddar, grated Parmesan cheese, and that lemony kale. Give it a good mix with your hands to distribute everything. Now, add the cold buttermilk in three parts: pour in about ⅓, toss gently (scraping the bowl bottom), and repeat twice more until no dry flour spots remain. It’ll be crumbly—that’s okay! It won’t form a perfect dough yet.
- Shape and cut: Lightly flour your counter and turn out the mixture. Give it one last gentle toss, then split into two piles. Knead each pile briefly into a mound (it’s fine if it’s still a tad crumbly), form into balls, and press into 5-inch disks about 1½ inches thick. Use a sharp knife to cut each disk into 6 wedges—like slicing a pie. Place 6 wedges on each baking sheet, spacing them out so they have room to puff up.
- Top and bake: Brush the tops with the beaten egg for that gorgeous shine, then sprinkle on the sunflower seeds, pressing lightly so they stick. Pop them in the oven and bake for 30-35 minutes until they’re deep golden brown, switching and rotating the sheets halfway through (work fast to keep the heat in!). Let them cool on the sheets for 5 minutes, then transfer to a wire rack for another 5 minutes. Enjoy warm for maximum flakiness or at room temp if you’re patient!
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