Mini Chorizo and grilled pepper scones
I like baking these super easy mini Chorizo and grilled pepper scones for my school lunch-box as well as a parties and picnics. I make them with oat milk and dairy-free spread but you can use butter and normal milk if you have no dairy problem. Home-made grilled peppers are the tastiest but a jar bought from the supermarket is nice too. The scones are really yummy cold or warm!
Ingredients
Method
- Turn your oven on to 200°C. Line a baking tray with baking paper.
- Peel then chop the chorizo into tiny little cubes and thinly slice the roasted pepper.
- Sift the flour into a mixing bowl, then rub in the spread with your fingers until it looks like breadcrumbs. Add the pepper slices and the chorizo bits, gently combine. Stir in the milk and mix with a palette knife until you get a soft dough.
- Put the dough on a lightly floured surface and gently knead it. It will be a bit sticky. Flatten it to 2-3cm thick and cut out rounds with a small cookie cutter, or form little balls between your palms and gently flatten them (like you do with burger patties).
- Put the mini scones on the baking tray and brush the tops with milk. Dust them with some paprika powder if you like.
- Bake in the oven for 10-15 minutes until risen and golden.
- Cool them on a wire rack before serving.