So here’s the other batch of scones that I made last weekend – Bacon, Chorizo and Chive. I don’t usually make savoury scones, but these were really yummy! Let’s just say I had more than a few the day I made them!
These are made using the same biscuit method as the Buttermilk Scones. Basically, you mix all the dry ingredients in one bowl, then rub in the fat. Then you mix the wet ingredients in another bowl, and then pour the wet into the dry ingredients…
…and then gently fold the mixture until you get a soft dough.
The original recipe only uses bacon, but I’d just bought a some chorizo (a type of Spanish pork sausage seasoned with smoked paprika), so I substituted some of the bacon for chorizo. Obviously it would still taste great if you just used bacon because, well, you can never go wrong with bacon! But the spicy, smoky bits of chorizo just add a whole other layer of flavour.
I wasn’t too sure about adding the poppy and pumpkin seeds, but they added a nice crunch to the moist, tender scones, and a little decoration too!
Scones always taste best freshly baked and warm. Slather on some butter, cream cheese or goat’s cheese. Mmm…
(Adapted from Taste magazine)
BACON, CHORIZO AND CHIVE SCONES (Makes 18 – 20 scones)
1 tbsp vegetable oil
4 strips bacon, finely chopped
1 chorizo (90 grams), finely chopped
1/2 medium onion, finely chopped
2 tsp poppy seeds
1 tbsp pumpkin seeds
1 cup (250 ml) whole milk
1/4 cup fresh chives, finely chopped
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 tsp sugar
2 tbsp unsalted butter, cold
1 egg yolk mixed with 1 tbsp of milk, for egg wash
1) Preheat oven to 425 F (220C). Line a baking sheet with parchment paper and set aside.
2) Heat oil in a frying pan over medium heat. Add bacon and chorizo and cook, stirring often, for about 2 minutes. Add onion and cook, stirring, until soft. Transfer to a paper towel-lined plate and set aside to cool for 5 minutes.
3) In a small bowl, combine poppy and pumpkin seeds. Set aside.
4) In a medium bowl, stir together milk, chives and bacon mixture until combined. Set aside.
5) Sift flour, baking powder, salt and sugar together in a large bowl. Using your fingertips, rub butter into flour mixture until it resembles breadcrumbs.
6) Make a well in centre of flour mixture and add milk mixture. Using a spatula, fold the dry ingredients into the wet ingredients, until just combined.
7) Turn dough out onto a floured surface and bring together with your hands. Knead once or twice, then shape into a 1-inch (2.5 cm) thick disk. Use a 2-inch (5 cm) round cookie cutter dipped in flour to cut out scones.
8) Flip scones over and place on prepared baking sheet. Brush lightly with egg wash and sprinkle with seed mixture
9) Bake until scones are risen and golden brown, about 16 to 18 minutes. Transfer to a wire rack to cool slightly before serving.