Go Back
–+ servings
Chorizo, red pepper and paprika scones on a blue and orange patterned platter on top of an orange napkin.

Chorizo, Red Pepper and Paprika Scones (Thermomix)

By: Deborah
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!
PREP: 30 minutes
COOK: 20 minutes
TOTAL: 50 minutes
Course: Side Dish, Snack
Cuisine: British
Servings: 12 scones
PRINT RECIPE PIN RECIPE

Ingredients

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

  • vegetable oil for frying
  • 80 g (2.8 oz) chorizo finely diced
  • 60 g (2.1 oz) red pepper finely diced
  • 450 g (3 ⅝ cup) 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
  • 110 g (3.9 oz) unsalted butter diced, plus extra for serving
  • 50 g (3 ⅓ tbsp) buttermilk
  • 2 medium eggs 1 beaten
  • 150 g (⅝ cup) semi-skimmed milk

Instructions

  • Preheat the oven to 180C fan 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 6cm cookie cutter, cut out the scones and place them on the prepared tray. Re-roll and cut any trimmings to make 12 scones.
  • 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.

Notes

  • We find garlic powder can be quite overpowering, so decided to add 1 tsp instead of the 2 that is in the original recipe. 
  • The scones freeze well and can be reheated from frozen in a 160C 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.
  • Gluten-free option - use gluten-free flour and ensure the chorizo is gluten-free for gluten sensitivities.
  • Herbs - try adding fresh herbs like parsley, chives or oregano to the dough for added freshness.
 
Recipe on UK Cookidoo
Chorizo, Red Pepper and Paprika Scones
 
You might also like to try:

Nutrition

Calories: 243kcal | Carbohydrates: 29g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 155mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 593IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS freezable, make ahead, savoury scones, scone recipe, Thermomix
Tried this recipe?Please consider Leaving a Review!