Savory, cheesy scones with a little Southwest kick
Yield: 8 scones
Ingredients:
- 2 cups unbleached all-purpose flour
- ½ tsp kosher salt
- 1 tbsp baking powder
- 2 tsp granulated sugar
- 4 tbsp cold butter
- 1 cup cheddar cheese, coarsely grated
- ¾ cup + 2 tbsp buttermilk
- ½ lb sausage, cooked, cooled, and crumbled
- 1 tbsp CP Baja Spice Mix
Method:
- Grate butter on a box grater or cut in to small cubes and place in freezer for at least 30 minutes
- In a large skillet, cook sausage with CP Baja Spice Mix over medium-low heat until brown, breaking meat into small pieces. Drain fat and set meat aside.
- Preheat the oven to 400°F with a rack in the center. Lightly grease a baking sheet, or line it with parchment.
- Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
- Mix in the cheese and sausage until evenly distributed.
- Add 3/4 of the buttermilk, stirring to combine. Try squeezing the dough together; if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add more buttermilk until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
- Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
- Brush the scones with a bit of cream; this will help their crust brown.
- Bake the scones for 20 to 22 minutes, until they're golden brown.
- Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
