Savory Kale, Cheese, and Cornmeal Scones

These Savory Kale, Cheese, and Cornmeal Scones make a bright breakfast bread, but they also pair beautifully with a bowl of soup later in the day. The cornmeal adds texture, while buttermilk brings tang. Mustard greens lend little bursts of flavor balanced by slightly salty pecorino cheese. A smear of savory butter is welcome, though not necessary—the scones are moist enough on their own.

Check out some more winter greens recipes here!

Print

folder icon instagram icon pinterest icon facebook icon

- Advertisement -

print icon squares icon heart icon heart solid icon

Savory Kale, Cheese, and Cornmeal Scones

---

• Author: Cheryl Alters Jamison
• Yield: Makes 1 dozen 1x

Print Recipe

Description

These savory scones blend cheddar, pecorino, and mustard greens into a tender cornmeal dough, creating a rich, cheesy bite with hearty texture and golden crunch.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup stone-ground yellow cornmeal
• ¼ cup sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp fine sea salt
• 12 tbsp (1½ sticks) unsalted butter, well-chilled and cut into small bits
• 2 oz grated (about ½ cup) cheddar
• 2 oz finely grated (about 1/3 cup) pecorino, plus more for sprinkling over the top
• 1 cup buttermilk
• ¾ cup finely chopped mustard greens
• 1 medium egg, beaten
• Flaky salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 400 degrees. Cover a baking sheet with a silicone mat or parchment paper.
2. In a food processor, whir together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
3. Scatter the butter and cheeses over the dry ingredients and pulse the mixture just until it resembles coarse meal.
4. Pour in the buttermilk and pulse the mixture just until combined.
5. Turn the dough out onto a floured work surface and scatter the mustard greens over it. Gently pat out the dough and fold it back over itself about a half-dozen times, until smooth. (A dough scraper helps with this.) Don’t overmix.
6.  Divide the dough in half and pat it out again into two ¾-inch-thick disks. Refrigerate the dough for 30 minutes. Cut each disk into 6 plump pie-shaped wedges.
7. Transfer the scones to the prepared baking sheet. Brush the scones with the beaten egg. Sprinkle with pecorino and flaky salt. Bake for 13 to 15 minutes, until golden. Serve warm or at room temperature.

Story by Cheryl Alters Jamison
Photography by Tira Howard
Styling by Keith Recker

Subscribe to TABLE Magazine‘s print edition