I’m always up for a savoury scone me and this recipe was so different and really appealing which really tempted me. I really liked the fact it used kale, it’s really good for you and I often try to use it in recipes. These scones gave a lovely vibrant green colour which was so pretty.
These rustic scones were something I did enjoy they were really tasty, moist and hearty. I think there was just enough stilton a bit more would have been too strong in flavour for me. These taste best served warm with a generous amount of salted butter yummmmmmmy!
I was also trying to think of variations that I can add to this recipe, I thought of adding walnuts or instead of using kale I thought I would try spinach and feta cheese.
- 200g - kale
- 1 - small onion finely chopped
- 250g - wholemeal flour
- 60g - unsalted butter
- 2 tsp - baking powder
- 1/2 tsp - baking soda
- 3/4 - salt
- freshly ground pepper to taste
- 140g - blue cheese crumbled
- 1 - egg beaten
- 100-125ml - buttermilk
- 1. Measure out the kale and in a food processor pulse until it reaches finely chopped texture. Steam the kale until tender, leave to cool then squeeze as much of the access liquid out as possible.
- 2. Whilst the kale is steaming fry the onions in a frying pan and until soft, remove from heat and leave to cool.
- 3. Preheat the oven to 200°C, line a baking tray and have a 6" scone cutter to hand.
- 4. In a food processor add the flour, baking powder, bicarb, salt, pepper and pulse. Add the butter and pulse again for a minute or two. Then add the kale, onions and 75g of the crumbled cheese. Pulse again, then add the egg and buttermilk and pulse until it forms a soft dough. If the mixture seems too dry or wet and buttermilk or extra flour.
- 5. On a floured surface add the dough and press it down to 2cm thickness. Using the cutter cut the scones and place on the baking tray. Brush with milk and scatter the remaining stilton cheese over each scone.
- 6. Bake for 15-18 minutes or until it's slightly risen and the bottom of the scone has browned in colour.
- 7. These can be eaten warm but leave for until it's cool enough to handle.