A while back, the What's Baking theme was Something Local, and during my search for a local ingredient, my co-worker actually suggested a couple of things, one being Aurelia's Spanish Style Grillers Chorizo. Also at her suggestion, I came up with a recipe for a sausage and cheese scone but didn't make it for that month's challenge. And thank goodness I didn't because the theme this month, hosted by Jey of The Jey of Cooking is Savory Baking. Could there have been a more perfect theme for these beauties?? And best of all, these sausages are actually made in my hometown, Boerne, Texas. It's a smaller town so it's kind of a big deal for me to come across these in Austin!
Anywho...I'm fairly new to pastry experimentation and in the original recipe I included a little bit of sugar but after tasting them - although insanely delicious - I decided to omit the sugar from the recipe. Trial and error right? Scones are often thought to be fruity and/or sweet (I know that's how I like them usually), but after making these I am definitely sold on the savory version of scones! They will definitely be making a reappearance in my kitchen, and co-worker that suggested them was pleased as punch when I brought them to work!
1.In a large mixing bowl, stir together flour and baking powder. With a pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
2.Cut chorizo into bite-sized pieces.
3.Stir in cheese and sausage. Make a well in the center of the dry mixture; add buttermilk all at once. Using a fork, stir until just moistened.
4.Turn dough out onto a lightly floured surface. Knead about 20 strokes or until dough is nearly smooth.
5.On lightly floured surface, pat the dough to about 3/4-inch-thick. Cut out dough using a biscuit cutter, or cut into triangles or squares, if you prefer. Place scones 1 inch apart on ungreased baking sheet.
6.Bake in a 400 degree F oven for 12 to 15 minutes or until golden. Cool on a wire rack 5 minutes. Serve warm.