An indulgent take on a classic tea time treat, these Black Pudding and 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.
Nutritional Information Kcals 232 Fat 6g Saturates 2.1g Carbohydrate 35.1g Protein 8.4g Sugar 0.2g Salt 313mg