CHORIZO & MANCHEGO SCONES
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
Provided by Lulu Grimes
Categories Afternoon tea
Time 34m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 332 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.38 milligram of sodium
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