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chorizo and cheese mini scones

(1 rating)
marleyjune avatar
Recipe by
Mary Silva
@marleyjune
Chappaqua, NY

Had these at my sister's BBQ last weekend and they were fabulous!! Great alternative to cornbread as a part of your side dishes.

(1 rating)
yield serving(s)
prep time 25 Min

Ingredients For chorizo and cheese mini scones

  • 2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/4 tsp
    baking soda
  • 8 Tbsp
    unsalted butter, cold
  • 1/2 c
    sour cream, plus extra for dipping (optinal)
  • 1
    egg
  • 1 pkg
    dry chorizo, finely diced (7 to 8 ounces)
  • 1 1/2 c
    shredded chedder cheese
  • whole-grain mustard

How To Make chorizo and cheese mini scones

  • 1
    Preheat oven to 400 degrees.
  • 2
    In a food processor, pulse together flour, baking powder, salt and baking soda. Add butter and pulse until mixture resembles coarse meal. In a small bowl mix sour cream and egg. Add to food processor, pulse until almost combined. Add chorizo and cheese and pulse until mixed. (dough will look crumbly)
  • 3
    On a lightly floured surface, pat dough into a square about 3/4" thick. Using a sharp knife, cut into about 16 triangles and place on a lined baking sheet. Bake until golden, 12-14 minutes. Serve with a bowl of sour cream mixed with whole-grain mustard.
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