RECIPE: Taco Scones
I had been thinking of making this for a while. I had never seen “taco scones.” I quick search on google & food.com‘s recipes came up with nothing outside of something called a Navajo Scone, which looked like taco stuff on navajo bread. Mexican scones came up, but were usually chocolate/cinnamon or apple-somethings. Anyway, I’m considering this a fairly novel concept, but I don’t know why. They’re super easy, all of the ingredients are pretty basic, and it’s a classic combination of flavors. For a Memorial Day / birthday party, I made…
photo by emobiephotography
Makes 8-12 large scones
- 3 cups all-purpose unbleached flour
- 1 Tbl baking powder
- 1 tsp salt
- ½ Tbl black pepper
- 1 Tbl taco seasoning (plus add’l to top scones – I buy in the bulk section)
- 1 stick chilled unsalted butter (or Earth Balance, etc), cut into cubes
freeze butter for 15 minutes for “chilled” butter
- 1 ½ cups grated medium/sharp cheddar cheese (or vegan substitute)
- 1 red bell pepper, diced small
- 2 jalapeno peppers, diced small
- 1 small can of sliced olives
- 1 lb soy crumbles, warmed & sautéed with taco seasoning
- ¾ to 1 cups buttermilk (or soy creamer / coconut milk / vegan buttermilk)
- ¼ to ½ cup cheddar cheese to top scones (or vegan substitute)
- 1 large egg for top glaze (optional)
- 2 tsp water for top glaze (optional)
- salsa, sour cream, guacamole (for dipping)
Preheat oven to 400°
- Using a mixer fitted with a paddle attachment (or do by hand), combine flour, baking powder, salt, black pepper & taco seasoning in a large bowl on low speed.
- With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas.
- Add 1 ½ cups grated cheese and mix just until blended.
- Add peppers, soy crumbles, olives and 3/4 cup buttermilk to flour and cheese mixture. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 tablespoon at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a lighter-textured scone.
- Remove dough from bowl and place it on a lightly floured flat surface. Pat dough into a ball. Using a well-floured rolling pin, flatten dough into a circle about 8 inches wide and 1/2 inch thick. Cut dough into 8 to 10 equal wedges, depending on size scone you prefer.
- Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Top with taco seasoning and the remaining ¼ to ½ cup cheddar cheese.
- Place scones on a lined baking sheet and bake for 18 to 22 minutes or until golden brown and no longer sticky in the middle. Serve warm with salsa, sour cream and/or guacamole for dipping.
This will definitely be a repeat recipe! Taco scones, “Mexiscones,” or whatever you want to call them – these savory scones are delicious.
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