These Cheesy Kale Scones with Manchego are a delightful snack with a spear of butter or enjoyed as a meal topped with some greens and an egg.
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Back when the pandemic first started, I used planning my garden as a distraction to keep looking forward instead of focusing my energy on the news. It was a way for me to feel a little bit in control of my future and a reminder of warmer and sunnier days ahead. I even talked Wyatt into doubling our gardening space by building additional beds and was able to get starter plants delivered from our local greenhouse.
In addition to the usuals I plant every year (tomato plants and herbs), I planted kale and pepper plants. Fast forward to now and I have so much kale I can’t keep up! It’s taking over the garden and blocking space for other plants so it’s a constant challenge to use it up (good problem to have, yeah?). I’ve been throwing it into salads and frittatas but also wanted to get creative with it in other ways which is how I came up with this savory scone idea.
As usual, I used Bob’s Red Mill all-purpose flour – my go-to for all baking needs. Bob’s Red Mill has an online shop which makes it a perfect place to shop when you can’t find flour at your local grocery store (anyone else see a shortage there for a minute?) or want to grab a few baking products without going to the store.
I’m sure you are all familiar with sweet scones but think of these savory scones kind of like if a biscuit was stuffed with cheese and kale. Manchego is my current cheese obsession because it’s so salty in all the best ways and rather tender which makes it easy to bite into on it’s own but also hard enough to grate into doughs. The kale brings a little earthiness to the scones with overpowering them and I definitely recommend chopping the kale into very small pieces so they incorporate easily into the dough.
Lastly, these cheesy kale scones are so delicious on their own when fresh out of the oven. They are also so good topped with butter as a simple snack or breakfast but can be bulked up for a hearty meal by topping with cream cheese, an egg (prepared anyway you like – hard boiled, scrambled, etc), and some greens.
- 4 Tbsp cold butter cut into cubed or shredded
- 2 cups Bob's Red Mill All-purpose flour + more for flouring your work surface
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 tsp sugar
- 1 cup grated or finely diced Manchego cheese
- 1/3 cup packed and finely shredded kale
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 egg lightly beaten with 1 tsp water
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Place your shredded or cut butter in the freezer while you gather and prepare your dry ingredients. Cover a baking sheet with parchment paper and set aside.
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In a mixing bowl, whisk together Bob Red Mill's all-purpose flour, baking powder, salt, and sugar.
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Work the cold butter into the dry ingredients with clean hands until the mixture is evenly crumbly and most of the butter is broken up into small pieces in the dough.
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Mix in the 3/4 of the cheese and kale.
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In a small mixing bowl, whisk together the sour cream and milk and then drizzle over the dough. Fold the wet ingredients into the dry until combined.
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Transfer the dough onto a floured surface and squeeze the dough together to form a shaggy ball. Pat the dough into a smooth 6 inch disk and cut into 8 even wedges.
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Transfer wedges onto prepared baking sheet, spacing the scones evenly apart. Brush the scones with the beaten egg and sprinkle remaining cheese over the tops.
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Preheat oven to 425 degrees and place baking sheet with the scones into the freezer while the oven preheats (we want to make sure the butter is super cold when it goes into the oven). Once the oven is ready, transfer baking sheet with scones directly to the oven. Bake for 18 to 20 minutes or until golden on top.
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Serve right away with butter or an egg.
