1 Heat oven to 220C/200C fan/gas 7. Place the flour, salt and butter in a bowl and rub with your fingertips until you can’t feel any lumps of butter left.
2 Dice 60g chorizo and 60g Smoked Hootenanny into small cubes and add them to the mixed flour mixture with a good pinch of smoked paprika.
3 Stir the buttermilk into the mixture using the cutting in method to quickly combine everything together to form a dough, don’t over mix.
4 Tip the dough onto a floured surface and lightly bring it together. Press out gently with your hands until about 4cm thick, then cut out 6cm approx. circles. Bring together any trimmings until all the dough is used. Grate another 50g Smoked Hootenanny over the scones before baking for approx. 10 mins or until golden in colour.
5 Enjoy warm with lashings of butter!
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