Cheddar, Chorizo and Rosemary Scones – totally WTC!

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I didn’t make any New Year’s Resolutions for two reasons. The first is that most NYRs fail miserably, and secondly, most tend to be couched in negative terms such as I’m giving up ... (fill in appropriate vice) or they are cruel and unnecessary, such as I’m actually going to use my paid up gym membership this year… more than twice.



Worth the calories! 



Instead, I am going to reiterate my deepest food philosophy which simply states: it must be worth the calories (WTC).

Commercially-produced white-sliced pan is not WTC (unless it is sandwiching fat salty chips from Leo Burdock’s traditional fish and chip shop - visit if you are in Dublin).

Cheddar, Chorizo and Rosemary, about to form an alliance  

I don’t always have time to rustle up a yeast loaf but I do have time to knock together these savoury scones to go with soup for a very pleasant lunch. With pockets of melted cheese and tiny explosions of spicy chorizo, these are totally worth the calories.

Savoury scones are traditionally cut into squares. If you have a square cutter use that, otherwise, follow the method below and cut the scones into shape with a sharp knife. I add the cayenne for a spicy kick – leave it out if you prefer.

Cut into squares using a sharp knife  

For 12 scones you will need…

300g self-raising flour

1½ teaspoons baking powder

¼ teaspoon salt

½ teaspoon cayenne pepper

75g butter cut into pieces

50g Cheddar cheese, diced

50g chorizo, finely diced

1 teaspoon finely chopped fresh rosemary

200mls fresh milk

1 egg, beaten

Egg wash

1 small egg, beaten and mixed with a pinch of salt

a little paprika for sprinkling

a little extra flour for sprinkling on the work surface and baking sheet

Pre-heat the oven to 180°C

1    Lightly sprinkle a baking sheet with a little flour.

2    Measure the flour and baking powder into a large mixing bowl and add the salt and cayenne pepper. Mix the butter through the flour. Now, lift large pinches of the butter/flour mixture and rub quickly between your thumbs and fingertips fingers, letting the mixture fall back into the bowl. You want to end up with a mixture that resembles coarse breadcrumbs. (This can be done in a flash using a food processor or food mixer if you prefer.)

3    Add the diced cheddar and chorizo along with the chopped rosemary. In a separate bowl or jug, mix the milk and beaten egg together and pour into the flour mixture a little at a time, mixing until the dough comes together in a ball, adding a little extra milk if necessary.

4    Sprinkle your work surface with a little extra flour and turn the dough out onto the floured surface. Using a rolling pin, or your hands, flatten the dough out into a square approximately 3cm (1 inch) thick. Using a sharp knife dipped in flour, cut the dough into 12 squares.

5    Brush the scones with the egg wash, and dust with paprika.

6    Bake on the middle shelf of the pre-heated oven for 12 - 15 minutes or until golden brown.

Variation

If you want to make a vegetarian version, leave out the chorizo and instead add 2 tablespoons of finely chopped roasted red peppers at step 2.

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