Cheese, Chorizo and Tomato Scone Loaf

• self-raising flour↗350g g

  plus extra for dusting

• baking powder↗1 tsp tsp
• cold unsalted butter↗85g g

  cut into small cubes

• aged cheddar↗100g g

  grated

• sun-dried tomatoes↗100g g

  (by weight), coarsely chopped

• chorizo↗100g g

  finely chopped

• green onion↗4

  finely chopped

• milk ml
• egg↗1

  beaten

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6 and line a baking tray with parchment paper. Pour the flour into a large bowl together with the leavening agent and ¼ tsp salt, gently mix with a kitchen knife. Add the cold butter cubes, then rub them into the flour with your fingers until no visible butter lumps remain.

2. 2

   Add the 70 g of cheddar together with the tomatoes, chorizo and green onions, using a kitchen knife, and mix until evenly distributed. Pour in 175 ml of milk and mix again until the ingredients bind — if the dough looks dry, add another 1 tbsp of milk or up to 200 ml, until it becomes soft and sticky. Place the dough on a lightly floured surface and briefly knead to incorporate excess flour. (Try not to over‑mix, otherwise the scones will be heavy.) Shape the dough into a round loaf.

3. 3

   Transfer the loaf onto the prepared tray and gently press it with your palm, forming a thick disc. Lightly dust a kitchen knife or sushi mat with flour and cut the loaf into eight sections without cutting all the way through. Brush with beaten egg and sprinkle the remaining 30 g of cheese. Bake for 25‑30 minutes until golden‑brown, then let it cool slightly. Serve warm with butter or wrap for a picnic, serving with fresh soft cheese. It tastes best on the day of preparation.