Mostly healthy eating!

Chorizo and manchego cheese scones

Chorizo and manchego cheese scones

Everyone loves a cheesey scone and these have been taken to a whole new level with the addition of chorizo. They are best eaten warm from the oven and it’s hard to resist going in for second helpings.

Enjoy x


Chorizo and Manchego Cheese Scones




  • 225g self raising flour
  • pinch of salt
  • pinch of smoked paprika
  • 1 teasp baking powder
  • 40g butter, cold and diced
  • 50g chorizo, diced into small cubes
  • 50g manchego cheese, grated, plus extra to top each scone
  • 150ml milk


Preheat oven to 220°C/Fan 200°C/Gas 7 and grease a large baking sheet.

Put the flour, salt, smoked paprika and baking powder into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add the chorizo and grated cheese and gently stir in. Stir in enough milk to give a fairly soft, light dough.

On a lightly floured surface, lightly roll out the dough to a 2cm thickness. Cut into rounds with a 6cm plain cutter and place on the prepared baking sheet. Reshape any trimmings until all the dough is used. Brush the tops of the scones with a little milk and grate over some more cheese.

Bake in the oven for 10-12 minutes until golden brown and well risen. Cool slightly on a wire rack before serving.


Makes 6

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