8-10 Scones
  • 2cupskale, loosely packed
  • 2cupsall-purpose flour
  • 1/2tspsalt
  • 1tspbaking soda
  • 1/2tspbaking powder
  • 1Tbspsugar
  • 1/3cupcold butter
  • 1egg
  • 3/4cupbuttermilk
  • 1/2cupwinter squash, cooked and diced
  • 3/4cupcheddar cheese, grated
  1. Preheat oven to 375 degrees.
  2. Steam the kale for 1-2 minutes. Chop finely and squeeze out as much liquid as you can (you should end up with less than 1 cup cooked kale).
  3. Blend the flour, baking soda, baking powder, salt, and sugar together. Cut in the butter.
  4. In a small bowl, beat the egg and add the buttermilk until well-combined. Add the wet mixture, as well as the kale and squash, to the dry ingredients- mixing with a fork just enough to combine.
  5. Drop the dough by spoonful onto a parchment-lined baking sheet. Bake for about 20 minutes or until lightly browned.
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