Cheesy kale scones from Food52

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Notes about this recipe

  • Eat Your Books

    Can substitute Parmesan cheese for pecorino cheese.

  • MsMonsoon on September 12, 2021

    Delicious and impressive. Very large recipe. Needed to use the food processor in batches and the flour and butter didn't all fit at once, and I had to pull out my largest mixing bowl to hold everything. I noticed many people on Food52 made half a recipe. I decided to do a full recipe -- shaping/freezing six, and baking six. Recipe calls for 6 cups of flour and a ton of butter, nearly a pound! I needed to add an extra 1/2 c of buttermilk which the instructions say may be necessary (so 2 cups in all). Really liked the currants for the hint of sweetness, and would increase next time. Briana Holt also has a two-cheese version of this scone which adds cheddar and sugar, and uses sunflower seeds instead of pine nuts.

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