cheesy kale scones

How To Make cheesy kale scones

• 1

  Cut the butter up into small cubes (about 1/2-inch squares) and chill in the refrigerator. The butter should be quite cold but not frozen.
• 2

  Whisk all the dry ingredients together in a large bowl. Add them to a food processor with the cold butter and pulse until the mixture has large, pea-sized chunks of butter. **You can do this step by hand and cut the butter in with a fork or a pastry cutter, but the food processor is infinitely easier!**
• 3

  Refrigerate the butter and flour mixture while you prep the rest of the ingredients.
• 4

  Chop up the kale into bite-sized pieces. Drizzle lemon juice over the kale and massage it into the kale a bit.
• 5

  In a skillet over medium heat, toast the pine nuts until they are just golden brown and smell fragrant
• 6

  Preheat the oven to 400° F.
• 7

  While the oven heats up, remove the butter/flour mixture from the refrigerator. Mix in the kale, grated cheese, toasted pine nuts, and currants (if using). Reserve a small amount of the flaky sea salt and black pepper for topping, and mix the rest into the dough.
• 8

  Pour 1 1/2 cups of buttermilk over the mixture and toss gently with your hands to hydrate the dough evenly. Turn the dough out onto a counter or work surface. Using your hands, start bringing the shaggy mound of dough together, drizzling a little more buttermilk over it here and there if you see dry spots. You might need the additional 1/2 cup of buttermilk, but don't add it all until you've mixed the dough a bit—often, it looks dry but will come together nicely.
• 9

  You want to bring the mixture together firmly but avoid mashing or pressing it down. Try to fold the mass of dough over itself and then turn it a quarter and repeat, even though it may seem a shaggy mess. It should take about 6 folds and turns to make a fairly well-incorporated ball of dough.
• 10

  Divide the dough into two pieces and press each piece gently into a flat, round disc about 10-11 inches in diameter. Lightly beat the egg and brush it over the the dough.
• 11

  Sprinkle the top of the dough with the remaining black pepper and flaky sea salt, and some more grated cheese if you like.
• 12

  Using a very sharp knife, slice each disc into 6 even triangles. Transfer the triangles to 2 parchment-lined baking sheets.
• 13

  Bake at 400° F for 10 minutes, then reduce the heat to 350° F and bake for an additional 15 to 20 minutes. The scones are finished when they are golden brown all over the surface.
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