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Chorizo, Red Pepper and Paprika Scones (Thermomix)

Deborah
Delicious savoury scones with chunks of chorizo and red pepper.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Side Dish, Snack
Cuisine British, Scottish
Servings 12 scones

Ingredients
  

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

  • 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 Notes)
  • 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
 

  • Preheat the oven to 180°C and line a baking tray with baking paper.
  • 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.
  • Place the flour, garlic powder, baking powder, paprika and salt in the mixing bowl then mix 4 seconds/speed 6.
  • Add the butter and chop 4 seconds/speed 6.
  • Add the buttermilk and 1 egg then knead 20 seconds. Scrape down the sides of the mixing bowl with the spatula.
  • 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 Notes).
  • 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.

Notes

  • 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.
 
Recipe on UK Cookidoo
Chorizo, Red Pepper and Paprika Scones
 
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Keyword buttermilk, chorizo, red peppers, savoury, scone, smoked paprika, Thermomix