Savory Kale & Sweet Potato Scones, and Yes They are Delicious!

I harvested a great deal of kale from a friend’s yard since she is out of town for a week or two, I just could not let those gorgeous leaves go to waste. Problem is, I have never cooked kale. Eaten it, yes. Cooked it, no. What the heck! A bit of research turned up a similar recipe to mine below, but I cannot find it in myself to copy any recipe. I must make changes! Especially since I did not have buttermilk and it is not butternut squash season.

Result? Sweet potatoes instead of the butternut squash. Plain yogurt instead of the buttermilk. Did not have cheddar cheese but did have Monterey Jack, my favorite. I figure I cut some calories along the way!

Ingredients

2 cups kale leaves, medium packed

2 cups unbleached flour

¼ teaspoon sea salt

1 teaspoon baking soda

½ teaspoon baking powder

½ tablespoon raw sugar

1/3 cup cold butter, grated

1 egg

½ cup plain yogurt

2 tablespoons filter water

1/3 cut sweet potatoes, finely diced

1 tablespoon chopped fresh sage (or less depending on your taste)

1 cup large grated jack cheese

Directions

Preheat oven to 375° with oven rack in the middle. Blanch kale to soften. Chop finely, and squeeze any liquid. You will now have 1 cup of kale! Add the chopped sweet potatoes and set aside.

Blend the flour, salt, baking soda, baking powder and sugar together. Cut in the butter and mix well. In a small bowl, beat the egg and then add the yogurt and filtered water. Whisk until creamy. Add the egg mixture to the dry mixture and then add the kale mixture to combine. Use a bit of flour if it gets too sticky. Now add the cheese and voila! You are ready to bake you some heaven!

Form small balls or drop a heaping tablespoon on to parchment paper covered baking sheet. Bake for 20 minutes or until a beautiful golden brown. Serve warm and enjoy!

NOTE: Any leftovers need to be heated. I took them camping and they were good but not as good as fresh out of the oven. Maybe more cheese??

Bon Appétit!