Ingredients
- 225g self-raising flour
- 1/4 tsp salt
- 1 tsp baking powder
- 50g unsalted cold butter
- 1 tsp dried oregano
- 60g chorizo, small cubes
- 80g mozzarella, small cubes
- 40g sun-dried tomatoes, finely chopped
- 150ml buttermilk
- 225g self-raising flour
- 1/4 tsp salt
- 1 tsp baking powder
- 50g unsalted cold butter
- 1 tsp dried oregano
- 60g chorizo, small cubes
- 80g mozzarella, small cubes
- 40g sun-dried tomatoes, finely chopped
- 150ml buttermilk
Preheat the oven to 180°C/350°F/gas 4.
Mix together your flour, salt, baking powder and butter either in a food processor or by hand, turning it into breadcrumbs. The trick to scones is to handle them as little as possible, so I love using the food processor for this stage so my warm hands don’t melt the butter.
Pour into a bowl and add your oregano, chorizo, tomatoes and mozzarella. Quickly toss through so the ingredients are dispersed.
Then add your buttermilk and using a knife mix it together until it has JUST combined. Remember – don’t overwork your dough!
Flatten your dough to an even 4cm thickness on a lightly floured surface and, using a cookie cutter, stamp out your scones.
Brush with beaten egg and bake in the oven for 25 minutes.
Smother with butter whilst warm for the best savoury scone!