Whole Wheat Scones with Rainbow Chard and Gruyere
by Oven Love, adapted from Two Spoons

makes 6 large or 8 medium scones
 
3/4 cup milk or buttermilk
1 large egg
3 cups whole wheat flour
2 tablespoon vital wheat gluten (I use Bob’s Red Mill)
4 teaspoons baking powder
1 stick unsalted cold butter, cubed
2 tablespoons sugar
1 teaspoons salt
1 1/2 cups finely chopped rainbow chard, spinach, kale or any dark, leafy green
4 ounces Gruyere cheese, shredded

In a small bowl, whisk egg and milk together. In a separate large bowl using a dough cutter or in a large food processor, mix butter, flour, baking powder, sugar and salt until the mixture resembles coarse breadcrumbs (some lumps of butter are fine).

Dust a chopping board or work surface generously with flour. Sprinkle some flour on a relatively large baking tray. Preheat oven to 375F, with rack in the middle. Add greens and Gruyere to the dry mixure, then add the egg and milk mixture.

Mix together with wooden spoon or hands to form a soft, relatively moist dough. Once everything is incorporated, bring the dough onto the floured work surface, and knead until combined.  Form the dough into a ball, and roll out (or just use the palms of your hands to flatten it out) to 3/4 of an inch thick circle.Transfer to baking tray. Cut into wedges (8 medium or 6 large, lunch-sized scones) or whatever shape your want, but don’t separate yet.

Bake for 20 minutes until lightly golden on the tops and bottoms. Remove from the oven, separate the scones, and put back into the oven for a further 5-10 minutes, until the edges previously unseparated are dry. Let cool on tray for 5 minutes before cooling on a rack.  Eat warm or wait until cool.