It is INTERNATIONAL SCONE WEEK and Tandy Sinclair is inviting us to join her in baking scones!
I am sure Tandy would be very happy for you to take part by creating a scone post and linking it to her post below:
I am very excited to be baking now that Jack is home and he can help me eat my baking creations and take the leftovers home to his housemates.
I wanted to make something for Tandy Sinclair’s International Scone Week that I had never tried before. I came across a recipe on the BBC Food website for some chorizo and manchego scones, and I wanted to try making them with the vegan chorizo puppies I have seen in marks & Spencers.
These turned out to be melt in your mouth, full of flavour, and the joy of vegan chorizo and melted manchego cheese in the perfect package of a scone was wonderful!!!
INGREDIENTS:
- 225g self-raising flour
- ¼ tsp salt
- 50g butter – very cold and diced
- 110g manchego cheese
- 60g plant based chorizo
- ¼ tsp smoked paprika
- 150ml buttermilk
HOW TO MAKE THEM:
Heat oven to 220C/200C fan/gas 7.
Put the flour, salt and butter in a food processor and pulse until you can’t feel any lumps of butter.
Cut 60g chorizo (which is about two of those little plant based chorizo puppies) and 60g manchego into small pieces (the size of a blueberry) and add them to the mixture with a pinch of smoked paprika.
Stir the buttermilk into the mixture and use a knife to quickly combine everything together to form a dough. As soon as the dough has formed, stop. You don’t want to overmix it.
Tip the dough onto a floured surface and lightly bring it together with your hands a couple of times. Press out gently until about 4cm thick, then stamp out around 6-8 rough squares. Re-shape any trimmings until all the dough is used.
Grate another 50g manchego over the scones before baking. Spread out on a lightly floured baking sheet and bake for 10-12 mins or until well risen and golden.
I sprinkled a little extra manchego over the top when they were fresh out of the oven too. Yummmmmmmmmy!!
Caramel 