An indulgent take on a classic tea time treat, these Black Pudding Chorizo Scones are packed with flavour, making them a great brunch time treat or an ideal accompaniment to soup.
225g plain flour plus extra for dusting 3 level tsp baking powder 1 slice/100g Farmer’s Son Black Pudding, cut into approx. 5mm pieces 50g chorizo sausage, diced 150ml semi-skimmed milk 2 spring onions, thinly sliced Egg wash (optional) ¼ tsp salt
1. Pre-heat the oven to 200C/400F/Gas6 2. Mix the flour, baking powder and salt together, add the black pudding, chorizo and spring onion and mix well. 3. Make a well in the centre of the flour and black pudding mixture, add the milk and mix with a knife until just combined. The dough should be soft, add more milk if the mixture is dry. 4. Turn the dough onto a floured surface and pat into a round approx. 2cm deep. Use a knife to cut the round into 6 pieces. 5. Place on a baking sheet lined with a piece of non-stick baking parchment, brush over egg wash if using and put into the hot oven. 6. Bake for 15 – 20 mins, until the scones are golden brown top and bottom. 7. Remove from the oven and allow to cool for 10 mins before eating.