Tex Mex Scones

This recipe is my attempt to recreate the savory Tex Mex Scones baked at Cory’s Sweet Treats in Chico, where I stopped often on my way to work.

Cory has since closed the cafe to open Cory’s Country Inn.

Tex Mex Scones

Ingredients:
2 c. flour
1/4 t. salt
2 t. baking powder
1/4 t. chili powder
1/3 c. butter
1 egg
1 c. milk/cream
1 finely chopped plum tomato
1 minced jalapeno
1/4 c. finely chopped red pepper
1/4 c. finely chopped red onion or scallions
2 T. chopped sundried tomato in oil, drained
2 T. sliced black olives
1 1/2 c. shredded cheese (cheddar or blend)

Directions

1. Preheat oven to 375 degrees.
2. Mix flour, salt, chili powder and baking powder.
3. Using pastry cutter or forks, cut in butter until it is the size of small peas.
4. Mix in egg and milk.
5. Add chopped vegetables and cheese; mix only until evenly combined.
6. Divide dough (it will be sticky, so you may want to LIGHTLY flour your hands) into 6 equal parts. Shape round patties that are 2-3 inches thick.
7. Bake on lightly oiled baking sheet for 25 minutes.