Savory Cheese, Chorizo, and Sun-Dried Tomato Scone Loaf

Name: Savory Cheese, Chorizo, and Sun-Dried Tomato Scone Loaf
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Ingredients: 350 g self-raising flour plus extra for dusting; 100 g chorizo finely chopped; 100 g mature cheddar, grated; 100 g sun-dried tomatoes, roughly chopped; 85 g cold unsalted butter cut into small cubes; 4 spring onions, finely sliced; 175 ml milk; 1 tsp baking powder; 1 egg, beaten

This rustic savory scone loaf is bursting with smoky chorizo, tangy sun-dried tomatoes, and sharp mature cheddar. It's an effortless bake that's perfect for a weekend brunch, a picnic spread, or served warm with plenty of salted butter.

Servings8 Portions

Prep Time25 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

self-raising flour plus extra for dusting
350 g
chorizo finely chopped
100 g
mature cheddar, grated
100 g
sun-dried tomatoes, roughly chopped
100 g
cold unsalted butter cut into small cubes
85 g
spring onions, finely sliced
4
milk
175 ml
baking powder
1 tsp
egg, beaten
1

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6) and line a large baking tray with parchment paper. In a large mixing bowl, combine the self-raising flour, baking powder, and a pinch of salt. Add the chilled butter cubes and use your fingertips to rub them into the flour until the mixture resembles fine breadcrumbs with no large lumps remaining.

Add 70g of the grated cheddar, the chopped sun-dried tomatoes, chorizo, and sliced spring onions to the bowl. Mix with a cutlery knife until the ingredients are evenly distributed. Pour in 175ml of milk and stir until the dough starts to clump together. If it feels too dry, add more milk (up to 200ml total) until you have a soft, slightly sticky dough.

Turn the dough out onto a lightly floured surface. Knead it very briefly just to bring it together—be careful not to overwork it, or the loaf will become dense. Shape the dough into a round, chunky disc about 3-4cm thick.

Transfer the loaf to the prepared baking tray. Using a floured knife or a chopstick, score the top into eight wedges, taking care not to cut all the way through to the bottom. Brush the surface with the beaten egg and scatter the remaining 30g of cheese over the top.