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1
Cut the butter up into small cubes (about 1/2-inch squares) and chill in the refrigerator. The butter should be quite cold but not frozen.
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2
Whisk all the dry ingredients together in a large bowl. Add them to a food processor with the cold butter and pulse until the mixture has large, pea-sized chunks of butter. **You can do this step by hand and cut the butter in with a fork or a pastry cutter, but the food processor is infinitely easier!**
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3
Refrigerate the butter and flour mixture while you prep the rest of the ingredients.
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4
Chop up the kale into bite-sized pieces. Drizzle lemon juice over the kale and massage it into the kale a bit.
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5
In a skillet over medium heat, toast the pine nuts until they are just golden brown and smell fragrant.
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6
Preheat the oven to 400u00b0 F.
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7
While the oven heats up, remove the butter/flour mixture from the refrigerator. Mix in the kale, grated cheese, toasted pine nuts, and currants (if using). Reserve a small amount of the flaky sea salt and black pepper for topping, and mix the rest into the dough.
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8
Pour 1 1/2 cups of buttermilk over the mixture and toss gently with your hands to hydrate the dough evenly. Turn the dough out onto a counter or work surface. Using your hands, start bringing the shaggy mound of dough together, drizzling a little more buttermilk over it here and there if you see dry spots. You might need the additional 1/2 cup of buttermilk, but don't add it all until you've mixed the dough a bit-often, it looks dry but will come together nicely.
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9
You want to bring the mixture together firmly but avoid mashing or pressing it down. Try to fold the mass of dough over itself and then turn it a quarter and repeat, even though it may seem a shaggy mess. It should take about 6 folds and turns to make a fairly well-incorporated ball of dough.
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10
Divide the dough into two pieces and press each piece gently into a flat, round disc about 7 inches in diameter. Lightly beat the egg and brush it over the the dough.
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11
Sprinkle the top of the dough with the remaining black pepper and flaky sea salt, and some more grated cheese if you like.
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12
Using a very sharp knife, slice each disc into 6 even triangles. Transfer the triangles to 2 parchment-lined baking sheets.
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13
Bake at 400u00b0 F for 10 minutes, then reduce the heat to 350u00b0 F and bake for an additional 15 to 20 minutes. The scones are finished when they are golden brown all over the surface.
