Chorizo and Manchego scones

• self‑raising flour↗225g g

  plus extra for dusting

• salt↗¼ tsp tsp
• butter↗50g g

  very cold, cubed

• chorizo↗60g g
• manchego↗110g g
• pinch of smoked paprika↗
• buttermilk↗150ml ml

  (or milk)

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C convection/gas 7. Place the flour, salt and butter in a food processor and blend until no butter lumps remain (or rub any remaining lumps with your fingers).

2. 2

   Dice the 60 g of chorizo and 60 g of manchego into small cubes and add them to the processed dry flour mixture together with a pinch of smoked paprika.

3. 3

   Pour the buttermilk into the mixture and quickly stir with a knife until a dough forms – stop when the ingredients just come together, and do not overmix.

4. 4

   Turn the dough onto a flour‑dusted surface and gently bring it together a few times with your hands. Carefully roll out to about 4 cm thickness, then cut coarse squares about 6‑7 cm. Re‑form the scraps until all dough is used. Grate another 50 g of manchego onto the scones before baking. Place them on a lightly floured baking tray and bake for 10‑12 minutes, until they rise well and turn golden.