Chorizo & manchego scones

Contains pork – recipe is for non-Muslims only

Try these moreish savoury scones studded with chorizo and manchego and peppered with paprika. They're perfect as a snack, for teatime or for summer picnics

Prep:20 mins
Cook:14 mins

Serves 6
Easy

Nutrition per serving

kcal 332
fat 18g
saturates 11g
carbs 30g
sugars 2g
fibre 2g
protein 12g
salt 1.38g

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)

Method

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.