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)

$2.88for 470 minServes 12

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

Photo: holajalapeno.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 4 oz$0.40/oz typical	4 oz	$1.60Typical price
	Jalapeno peppers, 1$0.25 each typical	1	$0.25Typical price
	Red onions, 0.75 lb$1.49/lb typical	0.75 lb	$1.12Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Fresh tomatoes, 0.2 lb$1.99/lb typical	0.2 lb	$0.40Typical price
	Blue cheese, 4 oz$0.80/oz typical	4 oz	$3.20Typical price
	Heavy cream, 4.25 oz$0.22/oz typical	4.25 oz	$0.91Typical price
Total for the servings shown		$8.63

Swaps

Swap red onions for onionsabout $0.20/lb less at typical prices
Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Salt and pepperFlourBaking powder and soda

Not included in the cost.

70 minstart to table
Mediumdifficulty
12servings as written
$typical cost tier

British and Irish Vegetarian Budget Side dishes

Typical price

$0.72 per serving$2.88 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

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.