Kale, Parmigiano And Balsamic Onion Scone Recipe
Make Kale, Parmigiano And Balsamic Onion Scone Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Mix-ins
Method
Preparation of Ingredients
- 1
Prepare the Balsamic Onions
In a skillet over medium heat, melt 1 tablespoon of butter. Add 1 sliced onion and cook until soft, about 5 minutes. Stir in 2 tablespoons of balsamic vinegar and a pinch of salt. Cook until the onions are caramelized and the liquid has evaporated, about 10 more minutes. Set aside to cool.
- 2
Prepare the Kale
Wash and chop the kale into small pieces. Steam lightly for about 2-3 minutes until slightly wilted. Set aside to cool.
Making the Scone Dough
- 3
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
- 4
Cut in Butter
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
- 5
- 6
Incorporate Mix-ins
Gently fold in the chopped kale, grated Parmigiano-Reggiano cheese, and the cooled balsamic onions until evenly distributed.
Baking the Scones
- 7
Preheat Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 8
Shape the Dough
Turn the dough out onto a floured surface and gently pat it into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to cut out rounds.
- 9
Bake
Place the scones on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until golden brown on top.
Serving
- 10
Cool and Serve
Let the scones cool on a wire rack for a few minutes before serving. Enjoy warm or at room temperature.
