Spanish cheesy chorizo mini scones

Spanish cheesy chorizo mini scones

Little nuggets of savoury flavour

By , 03 March 2017

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Spanish cheesy chorizo mini scones
  • 30 Mins

  • Serves: 20

  • Price: 15p per serving

Nutritional Info
Each 18g serving contains
  • Energy

    230KJ

    55KCAL

    3%
  • Fat

    3.0g

    med

    4%
  • Saturates

    1.7g

    high

    9%
  • Sugars

    0.3g

    low

    <1%
  • Salt

    0.23g

    med

    4%
of your reference intake.
Typical energy values per 100g: 1314kJ/314kcal.
Ingredients
  • 50g diced chorizo
  • 1 pinch dried rosemary
  • 125g self-raising flour
  • 25g butter
  • 50g grated Iberico cheese
  • 100ml skimmed milk
Method
  • Preheat the oven to 220C/200C Fan/Gas 7.

  • Fry 50g diced chorizo on medium until crisp, then drain excess oil on kitchen roll. Add 1 pinch dried rosemary to 125g self-raising flour and rub in 25g butter until it looks like fine breadcrumbs.

  • Mix through 50g grated Iberico cheese and the chorizo until well combined. Make a well in the middle of the dry mixture and pour in 100ml skimmed milk, then mix to a dough with a blunt knife.

  • Knead on a floured surface, flatten to about 2.5cm thick, then cut out 2-3cm rounds with a cookie cutter. Repeat until all the dough is used. Arrange on a baking tray lined with baking paper, brush with milk and sprinkle with more grated Iberico.

  • Bake in the oven for 8-10 mins until golden and risen.