Chorizo Scones

Line two baking trays with baking paper.

Heat a frying pan over a medium-high heat. Add the diced chorizo and fry for 2-3 mins or until crispy then transfer to a plate and set aside to cool.

Cut the butter into small cubes. Grate the Cheddar cheese.

Get the paprika, flour, sugar, baking powder, baking soda, salt, black pepper and diced butter into a mixing bowl. Use your fingers and thumbs to mix everything together until it resembles breadcrumbs.

In a bowl or jug, whisk together the egg and soured cream. Tip it into the flour mixture and stir with a spoon or spatula until roughly combined. Add the cooled chorizo, ¾ thyme leaves and ¾ of the grated Cheddar. Mix until just incorporated – there should still be dry bits at the bottom of the bowl.

Transfer the dough onto a clean work surface and use a rolling pin to roll it out into a 2cm rectangle. Sprinkle the dough with ¼ of the remaining Cheddar, then fold each short end of the dough into the centre, and fold the dough in half again. Turn the dough 90° and roll the dough out once again into a 4 ½ cm thick rectangle. Cut the dough into 6cm logs, then, each into triangles. Sprinkle the remaining Cheddar over the top.

Transfer the scones to your prepared baking trays and pop in the freezer for 30-45 mins until cold.

Heat the oven to fan 150°C. Bake the scones from cold for 25-30 mins until golden.

Once baked, remove from the oven, brush the tops with the hot honey and finish with a sprinkle of the remaining thyme. Leave to cool then enjoy!