Ingredients
Dough
- 6 Tbsps butter (cold)
- 1 1/2 cups flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cayenne pepper
- 1/2 cup fresh chopped kale
- 1/2-2 Tbsp minced jalapeño
- 1/2 Tbsp lemon juice
- 1/2 cup mixed shredded cheddar
- 1/2 cup buttermilk
Topping
- 1 egg (beaten)
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
Whisk flour, baking powder, baking soda, sugar, salt, pepper, and cayenne pepper in a big bowl.
Cut cold butter into flour mixture (or use a cheese grater). Set bowl in fridge.
Toss the chopped kale and minced jalapeno in a bowl with lemon juice. Set aside.
Line a baking sheet with parchment paper and heat oven to 400°F.
Mix kale and cheddar cheeses into the flour mixture. Pour in the cold buttermilk and toss gently with a wooden spoon. Plop the dough onto a floured surface and fold the dough together a few times.
Shape the dough into a disc 4-6 inches in diameter. Cut into 4 triangles and place on baking sheet.
Beat an egg and brush it over the scones. Then sprinkle with salt and pepper or other spices.
Bake for 20-25 minutes or until golden brown.