Get ready to elevate your brunch game with these irresistible Pico de Gallo Scones! Imagine biting into a warm, flaky scone bursting with the vibrant flavors of fresh pico de gallo and cilantro—it's a taste sensation you won't want to miss. Perfect for impressing guests or treating yourself to a gourmet snack, these scones are a delightful fusion of American comfort and zesty Mexican flair. With just 35 minutes from prep to plate, you’ll be savoring these savory treats in no time. Dive into the recipe and discover how to create a batch that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup pico de gallo
- 1/4 cup heavy cream
- 1 egg
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Drain excess liquid from the pico de gallo using a fine-mesh strainer to prevent the scones from becoming too wet.
- Gently fold the drained pico de gallo and chopped fresh cilantro into the flour mixture.
- In a separate small bowl, whisk together the heavy cream and egg until well blended.
- Pour the cream and egg mixture into the flour mixture, stirring gently with a fork until just combined. Be careful not to overmix.
- Transfer the dough onto a lightly floured surface and gently knead a few times to bring the dough together.
- Pat the dough into a circular shape approximately 1-inch thick.
- Using a sharp knife, cut the dough into 8 equal wedges.
- Place the scones on the prepared baking sheet, leaving space between each scone.
- Optional: Brush the top of each scone with additional heavy cream for a golden finish.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the scones are cooked through.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature, optionally garnished with extra cilantro or a dollop of sour cream.
Tips
- Chill Your Butter: Make sure your butter is cold and cubed before mixing it into the dry ingredients. This helps create that flaky texture we all love in scones!
- Drain Your Pico de Gallo: To avoid soggy scones, be sure to drain any excess liquid from your pico de gallo. A fine-mesh strainer works wonders for this step.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones, so keep it gentle!
- Cut Evenly: For uniform baking, ensure that you cut your dough into equal wedges. This will help all the scones bake evenly and look great on your serving platter.
- Brush for Shine: For a beautiful golden finish, brush the tops of the scones with a little extra heavy cream before baking.
- Serve Warm: These scones are best enjoyed warm, straight from the oven. Consider serving them with a dollop of sour cream or a sprinkle of extra cilantro for an added touch!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 4g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 55mg
