Chorizo And Cheese Mini Scones Recipes

CHORIZO & MANCHEGO SCONES

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.

CHORIZO AND CHEESE MINI SCONES

Steps:

• Preheat oven to 400 degrees.
• In a food processor, pulse together flour, baking powder, salt and baking soda. Add butter and pulse until mixture resembles coarse meal. In a small bowl mix sour cream and egg. Add to food processor, pulse until almost combined. Add chorizo and cheese and pulse until mixed. (dough will look crumbly)
• On a lightly floured surface, pat dough into a square about 3/4" thick. Using a sharp knife, cut into about 16 triangles and place on a lined baking sheet. Bake until golden, 12-14 minutes. Serve with a bowl of sour cream mixed with whole-grain mustard.

CHORIZO AND CHEESE MINI SCONES

Steps:

• Preheat oven to 400 degrees F.
• In a food processor, pulse together flour, baking powder, salt and baking soda. Add butter and pulse until mixture resembles coarse meal. In a small bowl, mix sour cream and egg. Add to food processor, pulse until almost combined. Add chorizo and cheese and pulse until mixed (dough will look crumbly).
• On a lightly floured surface, pat dough into a square about 3/4-inch thick. Using a sharp knife, cut into about 16 triangles and place on a lined baking sheet. Bake until golden, 12 to 14 minutes. Serve with a bowl of sour cream mixed with whole-grain mustard.