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A chorizo & manchego scone on a floured surface

Chorizo & manchego scones

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • 6

Try these moreish savoury scones studded with chorizo and manchego and peppered with paprika. They're perfect as a snack, for teatime or for summer picnics

Nutrition: per scone


  • 225g self-raising flour , plus extra for dusting
  • ¼ tsp salt
  • 50g butter , very cold, diced
  • 60g chorizo
  • 110g manchego
  • pinch of smoked paprika
  • 150ml buttermilk (or milk)


  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Put the flour, salt and butter in a food processor and pulse until you can’t feel any lumps of butter (or rub in any remaining lumps with your fingers).

  • STEP 2

    Cut 60g chorizo and 60g manchego into small cubes and add them to the pulsed dry flour mixture with a pinch of smoked paprika.

  • STEP 3

    Stir the buttermilk into the mixture and use a knife to quickly combine everything together to form a dough – stop when it has just combined and don’t overmix it.

  • STEP 4

    Tip the dough onto a floured surface and lightly bring it together with your hands a couple of times. Press out gently until about 4cm thick, then stamp out 6-7cm rough squares. Re-shape any trimmings until all the dough is used. Grate another 50g manchego over the scones before baking. Spread out on a lightly floured baking sheet and bake for 10-12 mins or until well risen and golden.

Goes well with

Recipe from Good Food magazine, June 2017

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A star rating of 4.7 out of 5.26 ratings

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