Chorizo, Chive and Cheddar Buttermilk Scones

How to make Chorizo, Chive and Cheddar Buttermilk Scones

Prep Time: 25 minutes        |        Cook Time: 18 minutes        |        Makes: 10 scones

Ingredients

• 300g White Mill self raising flour, plus extra for dusting
• 1½ tsp White Mill baking powder
• 3 tsp Stonemill smoked paprika
• 80g cold Pure Valley butter, cubed
• 1 Berg Spanish style chorizo, diced
• 1 pack chives, finely chopped
• 100g Emporium Selection UK vintage cheddar cheese
• 225ml Farmdale cultured buttermilk
• 1 Lodge Farms free range egg yolk, beaten

Method

1. Preheat oven to 200°C. Whisk self raising flour, baking powder and smoked paprika in a large mixing bowl with some salt and pepper.
2. Add butter and rub in with fingertips until the mixture resembles coarse breadcrumbs. Stir in chorizo, chives and about ¾ of the cheese. Stir in the buttermilk – it will be quite a sticky dough.
3. Liberally flour a work bench and use a rubber spatula to place the dough on top. Flour the top of the dough well and gently push dough into a 3cm thickness. Using a 6cm round cutter, cut out 10 scones, gently re-forming the offcuts as you go. Place the scones onto a baking sheet lined with baking paper. Brush with egg yolk and sprinkle with the reserved cheese. Bake for 18 minutes or until puffy and golden.
4. Remove from the oven and transfer to a cooling rack. Eat hot, warm or at room temperature.

Options: For a less spicy option, substitute chorizo with ham.

Tip: To avoid the dough sticking to the cutter, dip it into some flour before cutting out each scone.