Spanish cheesy chorizo mini scones
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- 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.