These Chorizo and Cheese Scones are a real savoury treat. Portable and packed full of flavour these delicious scones are the perfect picnic food. I adore cheese scones, so these yummy scones with the addition of one my favourite ingredients, chorizo are a winning formula. Go on, try them.
You may recall that I’ve cut out refined sugar (just for the summer!), well I’m doing my best but my goodness is it hard, seriously hard. I’ve found baking without sugar somewhat limiting too, I have baked a honey cake with great success but my attempt at sugar free cookies was a little disappointing. I’m really missing the weekly homemade cakes I used to make, there’s something so comforting knowing that there’s a delicious homemade cake in the kitchen.
For the next few weeks, I shall have to get my cake fix by watching the Great British Bake Off which is back on our screens this Wednesday, I can’t wait. Yes, I did apply and no I didn’t get anywhere near the auditions, boo! That said, it won’t stop me enjoying the new series. I’ve managed to find out that cake is the theme for the first week, so hopefully it will be a good test of the new bakers skills. I’m sure that we will be in for a real treat whatever. Bring on series 6!
Back to my savoury scones, they are super quick to rustle up making them ideal for an impromptu picnic if the Great British weather holds up.
Chorizo and Cheese Scones
225g self raising flour
1 tsp baking powder
½ tsp smoked paprika
a pinch of salt
50g unsalted butter (softened)
125g extra mature cheddar cheese
75g diced cooking chorizo
100ml milk (plus extra for brushing)
1. Pre heat your oven to Fan 200c.
2. In a dry frying pan cook the chorizo for about 5 minutes, so the oils release and the chorizo just starts to crisp. Set aside.
3. Put the flour, baking powder, smoked paprika and salt in a large bowl and stir together.
4. Add the butter and rub together using your finger tips so it resembles breadcrumbs.
5. Stir in 100g of the cheese and the cooked chorizo plus any oil from the pan.
6. Make a well in the centre and add the milk gradually, cutting through the mixture with a blunt edge knife as you do, to form a dough.
7. Tip the dough onto a floured surface and bring it together, then roll out using a rolling pin so that it is 2cm thick.
8. Using a 6.5cm round cutter cut out 8 rounds.
9. Place the scones on a non stick tray, brush with a little milk and top with the remaining 25g of grated cheese.
10. Bake for 12 minutes until golden brown.
11. Allow to cool for 10 minutes on the tray and then transfer to a cooling rack. Enjoy served with butter.
Recipe by Julie McPherson
Until next time, happy baking.