- 225g self-raising flour, plus extra for dusting
- ¼ tsp salt
- 50g butter, very cold, diced
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 60g chorizo
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 110g manchego
Manchego is a popular, rich, creamy sheep’s milk cheese that comes from the La Mancha region…
- pinch of smoked paprika
- 150ml buttermilk (or milk)
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
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.