Name: Chorizo & manchego scones
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 6
Ingredients: 225g self-raising flour plus extra for dusting; ¼ tsp salt; 50g butter very cold, diced; 60g chorizo; 110g manchego; pinch of smoked paprika; 150ml buttermilk (or milk)

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

34 min total 20 min prep 14 min cook 6 332 cal

Instructions

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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 manchego into small cubes and add them to the pulsed dry flour mixture with a pinch of smoked paprika.
3 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.
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 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.