I discovered a tub of ricotta at the back of the fridge that I’d completely forgotten about. A love for cheese scones and determination not to waste food led me to invent these beauties which are so delicious I’ll most likely be buying more ricotta in the near future to make them again.  I added paprika, fresh chives from the garden and dried oregano but you could swap these for other herbs and spices.  I think a good handful of parsley and cayenne pepper would work well as an alternative.

Ingredients:

500g self raising flour
250g ricotta
1 tsp ground black pepper
1 tsp paprika
50g chorizo, chopped into tiny dice
1 egg
2 tbsp natural yogurt (or just use milk if you’ve not got any)
Handful fresh chives
1tsp dried oregano

Method:

1. Preheat oven to 180c / gas mark 6
2. Fry chorizo in 1 tsp olive oil for 5mins until it releases red oil and begins to crisp
3. Mix all dry ingredients (inc. herbs) in a bowl
4. Add ricotta and mix until mixture resembles breadcrumbs
5. Add chorizo, oil from pan, egg and yogurt and mix to form a thick dough
6. Roll out to approx. 2cm thickness and cut into scones
7. Bake for 20mins until golden
8. Cool on wire rack