“A little bit of heaven formed into a savoury scone.”
I though it was time to post another savoury scone recipe,
before I totally embrace the festive period and go all sugar and spice.
This recipe has the vibrant smoky chorizo flavour that tastes great with freshly grated parmesan and oregano.
Sift in all the colourful dry ingredients.
Rub in the butter and olive oil to make breadcrumbs.
- 350g self-raising flour
- 1 tbs baking powder
- ¼ tsp salt
- 50g butter, cut in pieces
- 1 tbsp olive oil
- 75g chorizo, chopped finely
- 100g parmesan cheese, grated
- 200ml milk
- Juice of ½ lemon
- 1 egg, beaten, to glaze
- 1 tsp oregano
- ¼ tsp ground paprika, plus cayenne for sprinkling
In goes the chorizo and parmesan.
Add the lemon infused milk and mix to a sticky soft dough.
I always use round cutters for my savoury scones.
- Heat oven to 220 °C/425 °F/gas 7.
- Sift the flour, baking powder, smoked paprika, salt and oregano in a large bowl.
- Rub in the butter and olive oil, until the mix looks like fine crumbs.
- Tip in most of the cheese and the chorizo and stir through.
- Mix the milk with the lemon juice, then stir into the bowl to make a slightly sticky dough
- Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm thick.
- Dip the rounded cutter in flour, then cut, lift and place the scone onto a parchment lined baking tray.
- Brush each with a little milk, then scatter with a little extra parmesan cheese, cayenne and oregano.
- Bake for 15 mins or until the scones are risen and golden.
- Cool on a rack.
Egg wash, sprinkle with parmesan and oregano and then into the oven.
Well risen and cooling on a wire rack.
Serve warm and simply spread with fresh butter.