Two-Cheese Seeded Scones with Kale & Green Chile
While scones still have the reputation of being a breakfast item, these savory triangles are perfect any time of day. Currants add a sugary element a la traditional “sweet” scones, but the addition of kale, Pecorino and Hatch green chile powder kick up the layers of flavor to a whole new level. Sprinkle with seeds to add an extra crunch.
Adapted from Christopher Kimball’s Milk Street
Takes: 1¼ HOURS (40 minutes active, plus cooling)
Makes 12 large scones
1/2 cup dried currants
4 cups lacinato kale, chopped and destemmed
1 tbsp lemon juice
3 1/2 cups Sonora All Purpose Flour
1/4 cup white sugar
4 tsp baking powder
1/2 tsp baking soda
2 1/2 tsp Sonoran Sea Salt
2 tsp black pepper
1 tbsp Green Chile Powder
16 tbsp salted butter (cold), cut into 1/2-inch pieces and chilled
4 oz extra sharp cheddar cheese, cut in 1/4-inch cubes
1/2 oz fine grated Pecorino Romano cheese
1 1/2 cups cold buttermilk
1/4 c sunflower seeds, roasted and salted
1 egg
Heat oven to 375. Line 2 baking sheets with parchment paper. Microwave currants and 2 tbsp water for 30 seconds on high until warm and plump. Toss kale and lemon juice in bowl; set aside. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pepper, chile powder.
In a food processor, add half of flour mixture and scatter butter on top; pulse until the butter is in small pieces about the size of peas. Transfer to the bowl with rest of flour mixture. Add currants and remaining liquid, cheeses, and kale. Toss with your hands until well combined. Add about one-third of the buttermilk and toss a few times with hands until all liquid is absorbed. Add remaining buttermilk in 2 more additions, tossing after each until flour is totally absorbed. The mixture will be quite crumbly.
On a floured surface, divide dough into two even piles and shape each into a mound; knead a few times until cohesive. Gather each into a ball and press firmly into a 5-inch disc about 1.5 inches tall; cut into 6 wedges. Repeat. Place 6 wedges on each baking sheet, evenly spaced apart. Brush with beaten egg; sprinkle sunflower seeds on top and press down to adhere.
Bake until scones are deep brown, about 30-35 minutes. Rotate baking sheets halfway through. Sprinkle with more Sonoran Sea Salt to taste. Cool on wire racks for 5 minutes. Enjoy warm or room temp.
Cook's notes: There is an art to tenderizing your kale. Be sure to allow a few minutes for the green to sit and soften after you are toss them with the lemon juice. This will ensure the kale melds together with the other ingredients.
