Chorizo Cheese Scones
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 20 minutes
Makes: 12 scones
- 275g/9.7ozs cheese (Manchego, cheddar, red leicester)
- 180g/6ozs chorizo sausage
- 3 cloves garlic
- 2 cups/300g/10.6ozs plain all purpose flour
- 3.5 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 125g/4ozs butter, cold and cubed
- 2 tablespoons chives
- 160ml/5.6ozs buttermilk or sour cream
- Egg wash to brush on top (1 egg whisked with 1 teaspoon milk)
Step 1 - Preheat oven to 180C/350 Fan forced. Line 2 baking trays with parchment. Place the cheese in the Thermomix or food processor and process the cheese (Thermomix set to speed #4.5 for 20 seconds) so that it is broken up into tiny pieces. Repeat for the chorizo with the garlic. Remove and set aside.
Step 2 -Place the flour, baking powder, salt and sugar in the food processor or Thermomix bowl and pulse for 10 seconds (Thermomix set to speed #5 for 10 seconds). Add the butter and chives and pulse until you get fine sandy crumbs (Thermomix set to speed #5 for 15 seconds).
Step 3 -Add the buttermilk or sour cream and pulse until you start to get a cohesive dough. Empty this mixture out and knead in the chorizo and cheese (Thermomix set to Dough mode for 20 seconds to knead the mixture). Place on a floured surface and roll out to 3-4cms thick. Use a 6cm/2.3inch round cutter cut out rounds of dough. Place them on the lined trays around 1.5cms/0.6inch apart. Brush with egg wash and bake for 19-20 minutes. Serve warm with butter.