Savoury chorizo, green onion and Cotija scones
These savoury scones take inspiration from Mexican ingredients, playing on a classic bacon-and-cheese scone. Look for a Mexican-style chorizo. Cotija, a firm and salty cheese, works well here. This spicy combination is even better when toasted, making it the perfect vehicle for a fried egg or an accompaniment to chili con carne.
Ingredients
- 1 Mexican-style uncooked chorizo (about 3 oz/96 grams)
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- ¾ teaspoon Mexican chili powder
- ¾ cup Cotija, grated
- ¼ cup green onions, thinly sliced
- ¼ cup butter, frozen
- ¾ cup buttermilk
- 1 egg for brushing
Instructions
- Remove the casing from the chorizo and break up the meat in a skillet. Cook over low to medium heat until all the fat has rendered and the chorizo is browned.
- Drain the meat over a sieve, reserving a tablespoon of the rendered fat. Set the chorizo aside to cool, and freeze the fat before beginning the next step.
- Preheat oven to 400℉.
- In a bowl, combine flour, baking soda, salt and chili powder. Grate frozen butter into the bowl and work it into the flour mixture. Cut the frozen chorizo fat into small pieces, add it to the bowl and work it in with the butter. Add cooled chorizo meat, green onion and cheese, and stir with a fork until combined. Make a well in the centre of the ingredients and pour in the buttermilk. Use a fork to work in the liquid, then switch to your hands and tip the dough onto a lightly floured surface. Bring the dough together, being careful not to overwork it. It can remain a little raggy. Use a floured rolling pin to form the dough into a flat disc, then use a bench cutter or a sharp knife to cut six wedges into the round. Beat the egg in a small bowl and add a drop or two of water.
- Place the wedges onto a parchment-lined baking sheet and brush tops with the egg mixture. Bake at 400℉ for 22 minutes.
