Name: Chorizo & manchego scones
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 225g self-raising flour , plus extra for dusting -; ¼ tsp salt -; 50g butter , very cold, diced -; 60g chorizo -; 110g manchego -; pinch of smoked paprika -; 150ml buttermilk (or milk) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chorizo & manchego scones

1. 225g self-raising flour , plus extra for dusting -

2. ¼ tsp salt -

3. 50g butter , very cold, diced -

4. 60g chorizo -

5. 110g manchego -

6. pinch of smoked paprika -

7. 150ml buttermilk (or milk) -

How to cook deliciously - Chorizo & manchego scones

1. Stage

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).

2. Stage

Cut 60g chorizo and 60g manchego into small cubes and add them to the pulsed dry flour mixture with a pinch of smoked paprika.

3. Stage

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.

4. Stage

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.