Scone recipe for 4 - 8 people, takes only 12 mins; recipe has self-raising flour, salt, butter, chorizo, manchego, smoked paprika and buttermilk.
Chorizo & manchego scones
Course: Scone
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Smoked Paprika: pinch of smoked paprika
- Butter: 50g butter, very cold, diced
- Self Raising Flour: 225g self-raising flour, plus extra for dusting
- Salt: 1/4 tsp salt
- Chorizo: 60g chorizo
- Buttermilk: 150ml buttermilk (or milk)
- Manchego: 110g manchego
Directions
- Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter in a food processor and pulse until you can't feel any lumps of butter (or rub in any remaining lumps with your fingers).
- Cut 60g chorizo and 60g manchego into small cubes and add them to the pulsed dry flour mixture with a pinch of smoked paprika.
- Stir the buttermilk into the mixture and use a knife to quickly combine everything together to form a dough - stop when it has just combined and don't overmix it.
- Tip the dough onto a floured surface and lightly bring it together with your hands a couple of times. Press out gently until about 4cm thick, then stamp out 6-7cm rough squares. Re-shape any trimmings until all the dough is used. Grate another 50g manchego over the scones before baking. Spread out on a lightly floured baking sheet and bake for 10-12 mins or until well risen and golden.