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.
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.