It might have felt like spring in Toronto this weekend (11 degrees, no hats or mittens, and definitely no snow), but last weekend was January through and through – snow, cold, and a commitment to making good choices. Last Saturday, that meant celebrating the bride & groom at Shannon & Liam’s wedding at the Steamwhistle brewery. We sang, we danced, and the next morning it was clear that we’d had our share of drinks. How glorious to have woken up that Sunday to these scones: we sliced them open, stuck them in the toaster oven, slathered them with charmoula and stacked them full of cold cuts, and had the world’s best low-effort hungover brunch.
These scones mad a fab sandwich, but they’re also a pretty stellar snack on their own. I was introduced to savoury scones for the first time last month when a coworker brought some into work, and it seemed appropriate to try one out for the first time in January, the chilly month of nutritionally-conscious decision making. On the one hand, this is winter baking comfort food, but on the other, it’s packed with the green-and-orange-vegetable goodness of kale and sweet potato. Weather and conscience satisfied!
Notes: I wanted a bit of salt in these scones. While the recipe doesn’t call for it, if you didn’t add salt or pepper to the sweet potato (or squash or pumpkin) prior to roasting, consider adding a bit to the scone batter with the dry ingredients to up their sharpness.
Savoury Kale Scones with Sweet Potato & Cheddar
adapted slightly from The Book of Kale
2 cups kale leaves sliced from their stems, loosely packed
2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tbsp sugar
1/3 cup cold butter
3/4 cup buttermilk
1/2 cup diced sweet potato, squash or pumpkin, roasted
3/4 cup cheddar, grated
1. Place kale leaves in a steamer or colander over a pot of boiling water, allowing the kale to steam for a few minutes until blanched and softened. Remove to a cutting board, and finely chop the leaves. Squeeze out excess water. (Measure the chopped kale at this point; there should be less than 1 cup. Any extra can be used for soup, omelets, etc.) Set aside.
2. In a large bowl, combine flour, salt, baking soda, baking powder, and sugar. Using a pastry blender or your fingers, cut in the butter. Set aside.
3. In a separate bowl, use a fork to lightly whisk the egg. Add buttermilk and whisk until combined. Pour this mixture over the dry ingredients. Add the chopped kale, cooked sweet potato, and grated cheese. Stir with a fork until just combined.
4. Scoop batter into 8 large spoonfuls on a baking tray lined with parchment paper. Bake for 20 minutes at 375 degrees, or until lightly browned.