If like us, you are snacking your way through the lockdown, give these gorgeous scones a go. Courtesy of the lovely Caroline Wrench of Coco & Roses.

CHORIZO & CHEESE SCONES

– 225g self-raising flour (can use g/f)
– Pinch of salt
– 50g very cold butter
– 60g chorizo, chopped
– 110g hard cheese – manchego/parmesan/cheddar, grated
– Pinch of smoked paprika
– 150ml buttermilk or milk

METHOD

* Heat oven to 220oC/200℃ fan/gas 7

* Mix together flour, salt & butter in food mixer until a fine crumble.

* Add the chopped chorizo, grated cheese & paprika and blitz again.

* Pour in buttermilk until just mixed and then tip onto a floured surface.

* Briefly kneed into a rough ball and roll out until about 1.5cm deep.

* Cut out scones and reshape trimmings until you’ve used up all the dough.

* Place on floured baking tray and brush tops with milk and scatter with parmesan.

* Bake for 10-12 minutes until golden and well risen.

Delicious eaten immediately, with butter! Can also be frozen for up to 3 months – lay flat on tray & place in freezer. Once frozen, store in bag and remove and defrost scones before gently reheating – don’t be tempted to do this in the microwave as they will go very soggy!

If you are spending lockdown the kitchen then take a look at some of our other delicious recipes