Place your shredded or cut butter in the freezer while you gather and prepare your dry ingredients. Cover a baking sheet with parchment paper and set aside.
In a mixing bowl, whisk together Bob Red Mill's all-purpose flour, baking powder, salt, and sugar.
Work the cold butter into the dry ingredients with clean hands until the mixture is evenly crumbly and most of the butter is broken up into small pieces in the dough.
Mix in the 3/4 of the cheese and kale.
In a small mixing bowl, whisk together the sour cream and milk and then drizzle over the dough. Fold the wet ingredients into the dry until combined.
Transfer the dough onto a floured surface and squeeze the dough together to form a shaggy ball. Pat the dough into a smooth 6 inch disk and cut into 8 even wedges.
Transfer wedges onto prepared baking sheet, spacing the scones evenly apart. Brush the scones with the beaten egg and sprinkle remaining cheese over the tops.
Preheat oven to 425 degrees and place baking sheet with the scones into the freezer while the oven preheats (we want to make sure the butter is super cold when it goes into the oven). Once the oven is ready, transfer baking sheet with scones directly to the oven. Bake for 18 to 20 minutes or until golden on top.
Serve right away with butter or an egg.