Chorizo, Red Pepper and Paprika Scones (Thermomix)

These chorizo, red pepper and paprika scones are a savoury twist on classic scones, made easy with the Thermomix. Perfect for a snack or brunch with a bowl of homemade soup, with smoky paprika and chorizo for extra flavour! They'll definitely be made over and over again!   The flavour of paprika is throughout the whole scone, and it was really nice to get chunks of chorizo and red pepper every now and again.

These chorizo, red pepper, and paprika scones are a savoury twist on classic scones, made easy with the Thermomix. Perfect for a snack or brunch, with smoky paprika and chorizo for extra flavour!

If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.

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How to make these Chorizo, Red Pepper and Paprika Scones

Recipe on UK Cookidoo

Chorizo, Red Pepper and Paprika Scones

If you don't have the Cookidoo app for your Thermomix, follow the recipe below:

Ingredients

• vegetable oil, for frying
• 80g chorizo, finely diced
• 60g red pepper, finely diced
• 450g self raising flour, plus extra for dusting
• 2 tsp garlic powder (see Tips)
• 1 tsp baking powder 
• 1.5 tsp smoked paprika 
• 0.5 tsp fine sea salt 
• 110g unsalted butter, diced, plus extra for serving
• 50g buttermilk 
• 2 medium eggs, 1 beaten
• 150g semi-skimmed milk

Instructions

1. Preheat the oven to 180C fan and line a baking tray with baking paper.
2. Heat a small amount of vegetable oil in a small frying pan over a medium heat fry the diced chorizo and pepper for 2 to 3 minutes until the chorizo is slightly crisp and the pepper is soft. Set aside to cool slightly.
3. Place the flour, garlic powder, baking powder, paprika and salt in the mixing bowl then mix 4 seconds/speed 6.
4. Add the butter and chop 4 seconds/speed 6.
5. Add the buttermilk and 1 egg then knead for 20 seconds. Scrape down the sides of the mixing bowl with the spatula.
6. Add the milk, reserved cooled chorizo and pepper then knead for 30 seconds until just coming together (it should not be sticky). Tip out onto a lightly floured surface, bring together into a ball then roll out to 2.5 cm thick. Using a 6cm cookie cutter, cut out the scones and place them on the prepared tray. Re-roll and cut any trimmings to make 12 scones.
7. Brush the scones with the remaining beaten egg then bake for 15 to 20 minutes (180C fan) until risen and golden. Transfer to a wire rack and leave to cool slightly. Serve warm with butter and some homemade soup.

Non-Thermomix Instructions

I'd suggest the recipe can easily be adapted using a sieve, stand (food) mixer, and large bowl.  My suggestions are as follows: 

1. Preheat the oven to 180C fan and line a baking tray with baking paper.
2. Heat a small amount of vegetable oil in a small frying pan over a medium heat fry the diced chorizo and pepper for 2 to 3 minutes until the chorizo is slightly crisp and the pepper is soft. Set aside to cool slightly.
3. Sieve the flour, garlic powder, baking powder, paprika, and salt into the bowl of a food mixer and mix on a low speed.
4. Add the butter and whizz to fine crumbs.
5. Tip the mixture into a large bowl and add the buttermilk and 1 egg and stir to combine.
6. Add the milk, reserved cooled chorizo, and pepper then and stir to make a soft, non-sticky dough.  Tip out onto a lightly floured surface, bring together into a ball then roll out to 2.5 cm thick. Using a 6cm cookie cutter, cut out the scones and place them on the prepared tray. Re-roll and cut any trimmings to make 12 scones.
7. Brush the scones with the remaining beaten egg then bake for 15 to 20 minutes (180C fan) until risen and golden. Transfer to a wire rack and leave to cool slightly. Serve warm with butter and some homemade soup.