Home
Recipes
Cheese, chorizo & tomato scone loaf

Cheese, chorizo & tomato scone loaf cut into slices

Cheese, chorizo & tomato scone loaf

Name: Cheese, chorizo & tomato scone loaf
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: 350g self-raising flour plus extra for dusting; 1 tsp baking powder; 85g cold unsalted butter cut into small cubes; 100g mature cheddar grated; 100g sun-dried tomatoes (drained weight), roughly chopped; 100g chorizo finely chopped; 4 spring onions finely sliced; 175ml-200ml milk; 1 egg beaten

Cassie Best

Save recipe

Serves 8

Easy

Prep: 25 mins

Cook: 30 mins

A star rating of 4 out of 5.4 ratingsRate

loading...

Combine the flavours of cheese, chorizo, tomato and spring onions in this indulgent scone loaf. It's ideal for a picnic served with soft cheese

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cowboy caviar

A star rating of 5 out of 5.3 ratings

Courgette, potato & feta slices

A star rating of 4.5 out of 5.4 ratings

Brownie banana bread

A star rating of 3.2 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

350g self-raising flour

plus extra for dusting
1 tsp baking powder
85g cold unsalted butter

cut into small cubes
100g mature cheddar

grated
100g sun-dried tomatoes

(drained weight), roughly chopped
100g chorizo

finely chopped
4 spring onions

finely sliced
175ml-200ml milk
1 egg

beaten

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal400
fat20g
saturates11g
carbs40g
sugars6g
fibre3g
protein14g
salt1.7g

Method

step 1

Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Tip the flour into a large bowl with the baking powder and ¼ tsp salt, and mix gently with a cutlery knife. Scatter in the cubes of butter, then use your fingertips to rub this into the flour until there are no visible lumps of butter.
step 2

Mix through 70g of the cheddar along with the tomatoes, chorizo and spring onions using the cutlery knife until evenly distributed. Pour in 175ml milk and mix again until the ingredients clump together – if looking dry, add another 1 tbsp milk, or up to 200ml until soft and sticky. Tip the dough out onto a lightly floured surface and briefly knead to incorporate any loose flour. (Try not to over-knead or the scones will be heavy.) Shape the dough into a round loaf.
step 3

Slide the loaf onto the baking tray and gently press down with the palm of your hand to create a chunky disc. Dust the cutlery knife or a chopstick with a little flour and use it to score the loaf into eight wedges, being careful not to cut all way through. Brush with the beaten egg and scatter over the remaining 30g cheese. Bake for 25-30 mins until golden brown, then leave to cool slightly. Serve warm with butter or wrap up for a picnic to serve with soft cheese. Best eaten on the day it’s made.

Recipe from Good Food magazine, May 2023

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now