Chorizo, Red Pepper and Paprika Scones (Thermomix)

Jump to Recipe Print Recipe

This is only the first time I've made these chorizo, red pepper and paprika scones in our Thermomix and we weren't disappointed.   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.   Enjoy on the side with a nice bowl of homemade soup or as a snack.   The links to our recipes are below.

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.

Tips

• We find garlic powder can be quite overpowering, so only add decided 1 tsp instead of the 2 that is in the original recipe. 
• Instead of using a cutter to make round scones, like our chilli cheese scones, at step 6, I decided to roll the dough into a large circle and then cut it into triangles – you still end up with 12 scones.
• The scones freeze well and can be reheated from frozen in a 160°C fan oven for 5 to 10 minutes, or defrost and either reheat in the oven or cut in halves and place under a hot grill for 1 minute.

Other Recipes

You might also like to try:

• chilli cheese scones
• soups
• snacks
• breads

Latest Recipes

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

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

 

Instructions

1. Preheat the oven to 180°C 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 6 cm cookie cutter, cut out the scones and place them on the prepared tray. Re-roll and cut any trimmings to make 12 scones (see Tips).
7. Brush the scones with the remaining beaten egg then bake for 15 to 20 minutes (180°C) 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 180°C 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 6 cm cookie cutter, cut out the scones and place them on the prepared tray. Re-roll and cut any trimmings to make 12 scones (see Tips).
7. Brush the scones with the remaining beaten egg then bake for 15 to 20 minutes (180°C) until risen and golden. Transfer to a wire rack and leave to cool slightly. Serve warm with butter and some homemade soup.

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.