Chorizo and Cheddar Scones
Fat 7.3g (4.3g sat)
Suitable for freezing
Self-raising flour 225g (8oz)
Butter 50g (2oz)
Cheddar cheese 50g (2oz), grated
Chorizo 40g (1½oz), chopped
Milk 150ml (¼ pint) plus extra to glaze
1 Preheat oven to 230°C(210°fan)/450°F/Gas 8. Line a baking tray with baking paper.
2 Sift flour into a large bowl, then rub in butter until it resembles fine breadcrumbs.
3 Stir cheese and chorizo into flour. Then add milk and mix to a soft but not sticky dough.
4 Turn onto a lightly floured surface and knead until smooth.
5 Roll out to 2cm (¾in) thick and cut out rounds with a 7.5cm (3in) circular cutter. Repeat until dough is used up.
6 Place on baking sheet and brush tops with milk. Bake for 12-15 minutes until well risen and golden. Cool slightly on a wire rack. Serve warm or cold.