Ingredients:
200g kale
1 small onion finely chopped
250g wholemeal flour
60g unsalted butter
2 tsp baking powder
1/2 tsp baking soda
3/4 salt
freshly ground pepper to taste
140g Stilton crumbled
1 egg beaten
100-125ml buttermilk
Directions:
Measure out the kale and in a food processor pulse until it reaches finely chopped texture
Steam the kale until tender, leave to cool then squeeze as much of the access liquid out as possible
Whilst the kale is steaming fry the onions in a frying pan and until soft, remove from heat and leave to cool
Preheat the oven to 200°C
In a food processor add the flour, baking powder, bicarb, salt, pepper and pulse. Add the butter and pulse again for a minute or two
Add the kale, onions and 75g of the crumbled cheese. Pulse again, then add the egg and buttermilk and pulse until it forms a soft dough
On a floured surface add the dough and press it down to 2cm thickness. Using the scone cutter, cut the scones and place on the baking tray. Brush with milk and
scatter the remaining stilton cheese over each scone
Bake for 15-18 minutes or until it’s slightly risen and the bottom of the scone has browned in colour
