Kale and Cheddar Savoury Breakfast Scones

Scones are a great breakfast treat. Usually on weekday mornings it is a quick sweet breakfast for kids like a bowl of cereal or a PB and J sandwich, but today I was geared up to make something much more interesting for them. These savoury breakfast scones are choked full of goodness, with vibrant green kale and lots of grated cheese and are irresistible. Even the fussiest eater will find it hard to refuse the fresh out of the oven scone with a little butter on the side… yummy!

I had bought this giant bag of kale from the store for juicing, but my juicer got busted…😅 So I was looking for other ways to use up the kale . I had this recipe for cheese scones from long ago that always turned up perfect cheese scones, so I decided to twist the recipe a bit to include fresh green kale and make these melt in your mouth Kale Scones. These are not only perfect for breakfast, but the leftovers go very well warmed up in the microwave with soup for lunch or dinner.

Ingredients:

2 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

2 tbsp very cold butter (Frozen is good too as you can grate it in the flour for easier mixing)

1/2 cup shredded cheddar cheese (I used 1/4 cup spicy cheddar and 1/4 cup regular medium cheddar)

1 clove garlic minced

1 cup 2% milk

2 cups loosely packed kale leaves

Method:

Preheat the oven to 375 F.

Steam the kale leaves for a couple of minutes to blanch. Chop them finely and squeeze out excess water. You will have a handful of steamed kale leaves.

Sift the dry ingredients together and grate the frozen butter in there.

Working with your fingers or a pastry blender, mix the butter and flour together so the mixture resembles coarse breadcrumbs.

Add cheese, garlic ,and kale to it and mix well.

Add milk and mix gently just until combined. You don’t want to overwork the dough.

Roll the dough on a floured surface into about 1” thick circle.

Use a knife to cut out wedges and lay them on a cookie sheet lined with parchment paper. It is very important to line the baking sheet with parchment paper or spray generously with cooking spray because otherwise you will have to scrape the scones off .

Brush them with a little milk.

Put the tray in the centre rack of your oven and bake for 20 minutes or till the scones are nice and golden in colour.

Enjoy them fresh out of the oven with a little butter and a cup Tea.

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