Savoury chorizo, parmesan, sundried tomato and oregano scones

Starters and soups

  • Serves: 8
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes

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  • 600g (20oz) self-raising flour
  • pinch of salt
  • 75g (2½oz) butter
  • 75g (2½oz) parmesan (grated)
  • 75g (2½oz) chorizo (chopped)
  • 75g (2½oz) sundried tomatoes
  • 1 tbsp chopped oregano
  • approximately 450ml (¾ pint) milk



Make your own version of Coleton Fishacre's April scone of the month at home. The fresh flavours celebrate spring, and these scones are just the ticket after a day in the garden.

  1. Preheat oven to 180°C (fan-assisted).
  2. Sift the flour and salt into a bowl.
  3. Rub in the butter until the mixture resembles fine breadcrumbs, then add the parmesan, chorizo, sundried tomatoes and oregano.
  4. Add the milk gradually to bring the mixture together.
  5. Roll out on a lightly floured surface to approximately two inches in depth.
  6. Cut out and place on a lined baking tray.
  7. Sprinkle the tops with parmesan.
  8. Bake for 15 minutes until golden brown and delicious.