Chorizo, Cheddar and Chive Scones

December 26th, 2013

Chirizo Scones 1


I hope everyone had a wonderful Christmas.  We have been enjoying our time with the family in North Carolina.  Kristen made a delicious Christmas Day brunch that included these savory Chorizo, Cheddar and Chive Scones.  I have always loved sweet scones, but this savory version is very similar to sausage biscuits and is very festive.  Kristen adapted a recipe from King Arthur Flour for Bacon-Cheddar-Chive Scones.  I will give you her recipe here but you can go to their link for the original recipe.

Chirizo Scones 2

I love the way Kristen cut her scones.  Because we were serving children as well as adults, she formed the dough into a rectangular log and then cut wedge shapes from it on an angle.  This made many smaller scones which were perfect for everyone’s appetite.  It also has the advantage of more of the crispy edge surface which I love.

Chirizo Scones 3


Our Christmas breakfast included the scones, scrambled eggs and a tropical salad of pineapple, mango and blueberries with mango bellinis for the adults and mango sparkling water for the children.  These scones will be making a repeat appearance on my New Years’  brunch table.


2 cups (8 1/2 ounces) King Arthur  Unbleached All-Purpose Flour or Perfect Pastry Blend
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold  butter
1 cup (4 ounces) very coarsely grated or  diced cheddar cheese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the  green part, 3/4 ounce)
1/2 pound chorizo sausage links, casing removed, crumbled, sauteed and drained on paper towels
3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

1) Whisk together the flour, salt, baking powder, and sugar.

2) Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.

3) Mix in the cheese, chives, and sausage until evenly distributed.

4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.

5) Pat the dough into 2 smooth  disks about ¾” thick. Transfer the disks to the prepared baking sheet.

6) Use a knife or bench knife to cut the disks into small wedges, spreading the wedges apart a bit on the pan.

7) Brush the scones with a bit of cream; this will help their crust brown.

8) Bake the scones for 20 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.

Printable recipe

6 responses to “Chorizo, Cheddar and Chive Scones”

  1. Sam Hoffer says:

    Kristin’s scones are so much more creative and upscale than the sausage cheese balls that I’ve made for ages. Looks like you’ve had a great Christmas Penny.

  2. larry says:

    These sound delicious Penny and will go on the try list. We had your cheesy scalloped potatoes again for Christmas and they were delicious again and I didn’t end up with such a dirty pan this time.

  3. Penny @ The Comforts of Home says:

    Those look wonderful. I love the addition of the chorizo. Sounds like you had a wonderful Christmas!

  4. Darla says:

    Wow, wish we could have joined you for that wonderful Christmas brunch. On our way to the Inn at montchanin in DE and more family research. Beautiful day to travel up the Eastern shore. Looking forward to seeing you in February!

  5. Karen (Back Road Journal) says:

    The scones sound wonderful. They would be perfect with the black-eyed peas I’m making for New Year’s day. I hope you and your family have a great New Year, Penny.

  6. katiezel says:

    I love savory scones – perfect with soup…. Happy New Year!

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