Yield
8-10 scones
Ingredients
2 cups kale, loosely packed
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp sugar
1/3 cup cold butter
1 egg
3/4 cup buttermilk
1/2 cup winter squash, cooked and diced
3/4 cup cheddar cheese, grated
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp sugar
1/3 cup cold butter
1 egg
3/4 cup buttermilk
1/2 cup winter squash, cooked and diced
3/4 cup cheddar cheese, grated
Directions
1. Preheat oven to 375 degrees F.
2. Steam the kale for 1-2 minutes. Chop finely and squeeze out as much liquid as you can (you should end up with less than 1 cup cooked kale).
3. Blend the flour, baking soda, baking powder, salt, and sugar together. Cut in the butter.
4. In a small bowl, beat the egg and add the buttermilk until well-combined. Add the wet mixture, as well as the kale and squash, to the dry ingredients- mixing with a fork just enough to combine.
5. Drop the dough by spoonfuls onto a parchment-lined baking sheet. Bake for about 20 minutes, or until lightly browned.
Source: Valley Cooperative Preschool
2. Steam the kale for 1-2 minutes. Chop finely and squeeze out as much liquid as you can (you should end up with less than 1 cup cooked kale).
3. Blend the flour, baking soda, baking powder, salt, and sugar together. Cut in the butter.
4. In a small bowl, beat the egg and add the buttermilk until well-combined. Add the wet mixture, as well as the kale and squash, to the dry ingredients- mixing with a fork just enough to combine.
5. Drop the dough by spoonfuls onto a parchment-lined baking sheet. Bake for about 20 minutes, or until lightly browned.
Source: Valley Cooperative Preschool
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