Side dishe for 12

Pico de Gallo Scones

Name: Pico de Gallo Scones
Total time: 70 min
Yield: 12 servings
Cuisine: British and Irish
Ingredients: 8 tbsp 1 stick cold unsalted butter; 1 serrano chile; 1 small red onion; 1 tsp kosher salt; 2 cups all-purpose flour; 2 tsp baking powder; 1 lime; 1/2 cup chopped sundried tomatoes; 1 cup crumbled ranchero® queso fresco; 1 cup cacique® crema mexicana (optional)

Savory scones mix butter, chile, onion, lime, tomatoes, and queso fresco before baking until golden.

$0.67per serving $

70 minstart to table

12servings

British and Irish Vegetarian Budget Side dishes

Ingredients

8 tbsp 1 stick cold unsalted butter
1 serrano chile
1 small red onion
1 tsp kosher salt
2 cups all-purpose flour
2 tsp baking powder
1 lime
1/2 cup chopped sundried tomatoes
1 cup crumbled ranchero® queso fresco
1 cup cacique® crema mexicana (optional)

Steps

Chop the serrano chile and red onion, zest and juice the lime, and chop the sundried tomatoes.
Whisk the flour, baking powder, and salt in a large bowl.
Cut in the cold butter until coarse crumbs form, then mix in the chile, onion, lime, tomatoes, and queso fresco.
Stir in enough water to form a soft dough, pat it into a 1-inch-thick round, and chill for 30 minutes.
Heat the oven to 400 F and cut the dough into 12 wedges.
Bake the wedges on a greased baking sheet for 18 minutes, until golden and firm.
Cool for 10 minutes and serve with crema mexicana if desired.