These chorizo, red pepper and paprika scones are a savoury twist on classic scones, made easy with the Thermomix. Perfect for a snack or brunch with a bowl of homemade soup, with smoky paprika and chorizo for extra flavour! They'll definitely be made over and over again! The flavour of paprika is throughout the whole scone, and it was really nice to get chunks of chorizo and red pepper every now and again.
These chorizo, red pepper, and paprika scones are a savoury twist on classic scones, made easy with the Thermomix. Perfect for a snack or brunch, with smoky paprika and chorizo for extra flavour!
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- We find garlic powder can be quite overpowering, so decided to add 1 tsp instead of the 2 that is in the original recipe.
- The scones freeze well and can be reheated from frozen in a 160C fan oven for 5 to 10 minutes, or defrost and either reheat in the oven or cut in halves and place under a hot grill for 1 minute.
- Gluten-free option - use gluten-free flour and ensure the chorizo is gluten-free for gluten sensitivities.
- Herbs - try adding fresh herbs like parsley, chives or oregano to the dough for added freshness.
Frequently Asked Questions
Yes - you can easily make these scones without a Thermomix. Simply prepare the dough by hand or with a stand mixer. Mix the dry ingredients in a bowl, rub in the butter until it resembles breadcrumbs, and stir in the chorizo, red pepper, and paprika. Then add the liquid and mix until a dough forms. Also see Non-Thermomix Instructions below.
Yes - to make these scones vegetarian, you can substitute the chorizo with vegetarian sausage or a combination of flavourful ingredients like sun-dried tomatoes, olives, or roasted red peppers.
Keep leftover scones in an airtight container at room temperature for up to 2 days. To keep them fresh for longer, refrigerate them for up to 5 days or freeze them for up to 3 months. Reheat in the oven or microwave before serving.
Yes - you can freeze the dough before baking. Shape the scones, place them on a baking tray, and freeze them until solid. Then transfer the scones to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
Smoked paprika works best for this recipe, as it complements the chorizo and adds depth of flavour. However, you can also use sweet paprika for a milder taste or hot paprika if you prefer a spicier kick.
Absolutely - adding grated cheddar, Parmesan, or Manchego cheese will make the scones even more flavourful and give them a delicious cheesy twist. Mix the cheese into the dough before shaping the scones.
These savoury scones are perfect on their own as a snack, or they can be served with butter, cream cheese, or a light salad. They also pair well with soup or as a side for breakfast or brunch.
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How to make these Chorizo, Red Pepper and Paprika Scones
Recipe on UK Cookidoo
Chorizo, Red Pepper and Paprika Scones
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- vegetable oil, for frying
- 80g chorizo, finely diced
- 60g red pepper, finely diced
- 450g self raising flour, plus extra for dusting
- 2 tsp garlic powder (see Tips)
- 1 tsp baking powder
- 1.5 tsp smoked paprika
- 0.5 tsp fine sea salt
- 110g unsalted butter, diced, plus extra for serving
- 50g buttermilk
- 2 medium eggs, 1 beaten
- 150g semi-skimmed milk
Instructions
- Preheat the oven to 180C fan and line a baking tray with baking paper.
- Heat a small amount of vegetable oil in a small frying pan over a medium heat fry the diced chorizo and pepper for 2 to 3 minutes until the chorizo is slightly crisp and the pepper is soft. Set aside to cool slightly.
- Place the flour, garlic powder, baking powder, paprika and salt in the mixing bowl then mix 4 seconds/speed 6.
- Add the butter and chop 4 seconds/speed 6.
- Add the buttermilk and 1 egg then knead for 20 seconds. Scrape down the sides of the mixing bowl with the spatula.
- Add the milk, reserved cooled chorizo and pepper then knead for 30 seconds until just coming together (it should not be sticky). Tip out onto a lightly floured surface, bring together into a ball then roll out to 2.5 cm thick. Using a 6cm cookie cutter, cut out the scones and place them on the prepared tray. Re-roll and cut any trimmings to make 12 scones.
- Brush the scones with the remaining beaten egg then bake for 15 to 20 minutes (180C fan) until risen and golden. Transfer to a wire rack and leave to cool slightly. Serve warm with butter and some homemade soup.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a sieve, stand (food) mixer, and large bowl. My suggestions are as follows:
- Preheat the oven to 180C fan and line a baking tray with baking paper.
- Heat a small amount of vegetable oil in a small frying pan over a medium heat fry the diced chorizo and pepper for 2 to 3 minutes until the chorizo is slightly crisp and the pepper is soft. Set aside to cool slightly.
- Sieve the flour, garlic powder, baking powder, paprika, and salt into the bowl of a food mixer and mix on a low speed.
- Add the butter and whizz to fine crumbs.
- Tip the mixture into a large bowl and add the buttermilk and 1 egg and stir to combine.
- Add the milk, reserved cooled chorizo, and pepper then and stir to make a soft, non-sticky dough. Tip out onto a lightly floured surface, bring together into a ball then roll out to 2.5 cm thick. Using a 6cm cookie cutter, cut out the scones and place them on the prepared tray. Re-roll and cut any trimmings to make 12 scones.
- Brush the scones with the remaining beaten egg then bake for 15 to 20 minutes (180C fan) until risen and golden. Transfer to a wire rack and leave to cool slightly. Serve warm with butter and some homemade soup.
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Chorizo, Red Pepper and Paprika Scones (Thermomix)
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- vegetable oil for frying
- 80 g (2.8 oz) chorizo finely diced
- 60 g (2.1 oz) red pepper finely diced
- 450 g (3 ⅝ cup) self raising flour plus extra for dusting
- 2 tsp garlic powder (see Notes)
- 1 tsp baking powder
- 1.5 tsp smoked paprika
- 0.5 tsp fine sea salt
- 110 g (3.9 oz) unsalted butter diced, plus extra for serving
- 50 g (3 ⅓ tbsp) buttermilk
- 2 medium eggs 1 beaten
- 150 g (⅝ cup) semi-skimmed milk
Instructions
- Preheat the oven to 180C fan and line a baking tray with baking paper.
- Heat a small amount of vegetable oil in a small frying pan over a medium heat fry the diced chorizo and pepper for 2 to 3 minutes until the chorizo is slightly crisp and the pepper is soft. Set aside to cool slightly.
- Place the flour, garlic powder, baking powder, paprika and salt in the mixing bowl then mix 4 seconds/speed 6.
- Add the butter and chop 4 seconds/speed 6.
- Add the buttermilk and 1 egg then knead 20 seconds. Scrape down the sides of the mixing bowl with the spatula.
- Add the milk, reserved cooled chorizo and pepper then knead for 30 seconds until just coming together (it should not be sticky). Tip out onto a lightly floured surface, bring together into a ball then roll out to 2.5 cm thick. Using a 6cm cookie cutter, cut out the scones and place them on the prepared tray. Re-roll and cut any trimmings to make 12 scones.
- Brush the scones with the remaining beaten egg then bake for 15 to 20 minutes (180C fan) until risen and golden. Transfer to a wire rack and leave to cool slightly. Serve warm with butter and some homemade soup.
Notes
-
- We find garlic powder can be quite overpowering, so decided to add 1 tsp instead of the 2 that is in the original recipe.
- The scones freeze well and can be reheated from frozen in a 160C fan oven for 5 to 10 minutes, or defrost and either reheat in the oven or cut in halves and place under a hot grill for 1 minute.
- Gluten-free option - use gluten-free flour and ensure the chorizo is gluten-free for gluten sensitivities.
- Herbs - try adding fresh herbs like parsley, chives or oregano to the dough for added freshness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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