Chorizo and Manchego Scones
Chorizo and Manchego Scones
Ingredients
225g self-raising flour, plus extra for dusting
quarter teaspoon salt
50g butter, very cold, diced
60g chorizo
110g manchego
pinch of smoked paprika
150ml milk
Method
1. 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. Cut 60g chorizo and 60g of the manchego into small cubes and add them to the flour mixture with a pinch of smoked paprika.
3. Stir the milk 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. 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 cut out 6-7cm rough squares. Re-shape any trimmings until all the dough is used. Grate the remaining 50g manchego over the scones before baking. Spread the unbaked scones out on a lightly floured baking sheet and bake for 10-12 minutes or until well risen and golden.