Spanish cheesy chorizo mini scones

Spanish cheesy chorizo mini scones

Little nuggets of savoury flavour

By , 03 March 2017
Spanish cheesy chorizo mini scones
  • Ready in: 30 mins
  • Serves: 20
  • Price: 15p per serving
Nutritional Info
Each 18g serving contains
  • Energy 230KJ 55KCAL
  • Fat med
  • Saturates high
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100g: 1314kJ/314kcal.
  • 50g diced chorizo
  • 1 pinch dried rosemary
  • 125g self-raising flour
  • 25g butter
  • 50g grated Iberico cheese
  • 100ml skimmed milk
  • 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.