Updated: Apr 29
· 10 ounces butter very cold or frozen · 6 cups all-purpose flour · 4 ½ teaspoons baking powder · 1 ½ teaspoons baking soda · 1 tablespoon sugar · 1 ½ teaspoons salt · 4 ounces, fresh kale · 1 tablespoon lemon juice · 1 cup grated Cheddar or Parmesan, plus more for sprinkling · ½ teaspoon freshly ground black pepper · ¼ teaspoon flaky sea salt · 2 ½ cups cold, well-shaken buttermilk · 1 egg
1. Grate the butter into a small bowl and chill in the refrigerator.
2. Whisk all the dry ingredients together in a large bowl. Add the butter and refrigerate mixture while you prep the rest of the ingredients.
3. Chop up the kale into bite-sized pieces. Drizzle lemon juice over and massage it into the kale a bit.
4. Preheat the oven to 400° F. While the oven heats up, remove the butter/flour mixture from the refrigerator. Mix in the kale, grated cheese and toasted pine nuts. Reserve a small amount of the flaky sea salt and black pepper for topping, and mix the rest into the dough.
5. Pour 1 ½ 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.
6. You want to bring the mixture together firmly but avoid mashing or pressing it down.
7. Divide the dough into two pieces and press each piece gently into a flat, round disc about 7 inches in diameter. Lightly beat the egg and brush it over the dough.
8. Sprinkle the top of the dough with the remaining black pepper and flaky sea salt, and some more grated cheese if you like.
9. Using a very sharp knife, slice each disc into 6 even triangles. Transfer the triangles to 2 parchment-lined baking sheets.
10. 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.