Chorizo, Bell Pepper + Sweetcorn Scones


 Prep Time : 10 Minutes | Cook Time : 20 Minutes | Total Time : 30 Minutes | Difficulty : Easy

Hello my lovelies! Let’s take a deep breath in the midst of sugar season. We need some things up our sleeve. Palate cleansers. Salty bites to break through the madness. Love it though we do. Scones are great way to give yourself some time out. They come together so quickly and you can go to town with flavours. These babies are packed with salty spicy chorizo and a few veges. And cheese. Always cheese. A bright bit of respite. More Christmas goodness is coming later in the week. For now we can have a snack while we plan our assault on the holiday season.

Heat the oven to 220C (425F). Put a baking sheet into the oven to heat up as well. In a small pan fry the chopped chorizo until it gets crispy edges. Tip it onto a paper towel to cool.

In a large bowl mix together the flour and baking powder. Use a box grater to shred the cold butter into the flour.

Rub the butter into the flour until it is mostly rubbed in but there are some little flakes still floating around.

Add the the grated tasty cheese, crispy chorizo, diced bell pepper and corn. Toss them around to coat the pieces in flour.

Add the milk and use your hand to gently bring the dough together. When it’s mostly stuck together tip it all out onto the bench.

Mix it to an even mass by folding the dough together like a letter from different directions.

Pat it into a circle and cut six wedges for chunky lunch size scones. Cut into eight for a more snack-appropriate portion.

Get the hot baking sheet out of the oven and pop it on a rack so it stays warm. Quickly transfer the scones to the sheet and put it back in the oven. If you have roll-out oven racks like I do just open the oven door, roll out the baking sheet and put the scones straight on it and close the door again.

Bake for 18 to 20 minutes until well risen and golden brown.

Put your feet up and have a little break from the Christmas madness…

 

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Chorizo, Bell Pepper + Sweetcorn Scones


Prep Time : 10 mins | Cook Time : 20 mins | Total Time : 30 mins | Difficulty : Easy | Makes : 6 large scones

Crusty cheesy scones studded with spicy chorizo, bell peppers and sweet corn.

Ingredients:

  • 2 cups (280 grams) all purpose flour
  • 4 teaspoons baking powder
  • 6 tablespoons (85 grams) butter
  • 1 cup (100 grams) grated tasty cheddar (loosely scooped)
  • 1/3 cup (50 grams) corn kernels
  • 1/3 cup (50 grams) diced bell pepper
  • 1/4 cup )50 grams) diced salami style chorizo
  • twist of black pepper
  • 3/4 cup (185 mls) full fat milk

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowl, box grater
  • Baking sheet

Directions:

Heat the oven to 220C (425F). Put a baking sheet into the oven to heat up as well. In a small pan fry the chopped chorizo until it gets crispy edges. Tip it onto a paper towel to cool.

In a large bowl mix together the flour and baking powder. Use a box grater to shred the cold butter into the flour.

Rub the butter into the flour until it is mostly rubbed in but there are some little flakes still floating around.

Add the the grated tasty cheese, crispy chorizo, diced bell pepper and corn. Toss them around to coat the pieces in flour.

Add the milk and use your hand to gently bring the dough together. When it’s mostly stuck together tip it all out onto the bench.

Mix it to an even mass by folding the dough together like a letter from different directions.

Pat it into a circle and cut six wedges for chunky lunch size scones. Cut into eight for a more snack-appropriate portion.

Get the hot baking sheet out of the oven and pop it on a rack so it stays warm. Quickly transfer the scones to the sheet and put it back in the oven. If you have roll-out oven racks like I do just open the oven door, roll out the baking sheet and put the scones straight on it and close the door again.

Bake for 18 to 20 minutes until well risen and golden brown.

Put your feet up and have a little break from the Christmas madness…

Cook’s Notes:

  • Don’t handle the dough too much. It does need a tiny bit of working to support the rise but only until it comes together.
  • Scone recipes scale really well – if you need more, make more!

 – Eat them. Eat them now. Or save some in the freezer for when you need a salty break from the cookie madness – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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