Chorizo and Green Olive Scones (made with Goose Fat)

I’m a person who moves house often. I don’t know why it’s been that way – sometimes work, sometimes love, sometimes just for the heck of it. I’ve lost track of how many times I’ve moved (well, I suppose I could work it out if I sat down for long enough) and my pals are forever crossing out my details and adding new ones in their address books. Heck, Big Man and I are selling the little flat we bought in Bexhill (well, it was only ever meant to be a temporary arrangement whilst we did the house renovations) and are buying a little house nearby for ourselves. It’s only temporary though you understand.

Chorizo & Olive Scones 009

If we were to up sticks and move, say, to Sydney, we’d zoom in on Celia from Fig Jam & Lime Cordial’s neighbourhood. That’s a lie, we’d stalk her and move in next door so that we could enjoy all her cooking, baking and garden experiments. She’d be rewarded with the fact that we’d probably not stay long and she could get back to normal again when Big Man and Chica relocated to the Cook Islands…

For the moment, it’s mainly Bexhill-on-Sea with the occasional trip back to our Mountain Top Home. Home is wherever the heart is and luckily for us we both feel the same.

As we can’t actually move in next door to Celia, we’ll do the next best thing and join in her invitation to celebrate International Scone Week. Yay! Love an excuse for a Food Fiesta. I do have to confess right here that my very favourite scones are from another Celia, she of The Kitchen’s Garden, and I’ve been making them ever since she told us about them. Smothered with butter, jam AND cream – sigh, they’re the best. But in the spirit of adventure and because Celia (of FJ&LC) and I have been exchanging messages about cooking with lard and pimentón, I give you my savoury scones, based on Celia of TKG recipe. They are actually made with goose fat as this is what I had in the fridge, and not lard, but let’s not quibble or I might buy a house next door to you.


  • 2 cups of self raising flour (or use plain flour and 2 teaspoons of baking powder)
  • 2 heaped tablespoons of cornflour
  • 75g goose fat (or lard)
  • 2 level teaspoons of smoked pimentón
  • A pinch of salt and about 10 good grinds of black pepper
  • A piece of cured chorizo about 10cm long cut into tiny dice
  • 10 green (or black) olives, stoned and cut into tiny dice
  • 1/3 cup of milk mixed with a 1/3 cup of iced water

Heat the oven to the highest setting and put a baking tray inside to heat up.

Mix the flour with the cornflour, pimentón and salt and pepper. Mix the fat in lightly with your fingertips until it looks like small breadcrumbs then stir in the pimentón and olives. Gradually add the liquid until the dough comes together. It shouldn’t be too wet or dry and try not to overwork it.

Chorizo & Olive Scones 001

Pat the dough into a round on a floured surface and cut out rounds. Mine made 6 very rustic looking (for “rustic”, read “not perfectly smooth”) large scones but it would be great for mini cocktail sized scones.

Put the scones onto the heated baking tray and bake for 6-10 minutes depending on their size until lightly browned. Serve warm (not hot) or cold, delicious on their own or with cheese.

Happy International Scone Week my Blogging Friends and next time you see a “For Sale” sign go up in your neighbourhood…be very afraid…..


48 thoughts on “Chorizo and Green Olive Scones (made with Goose Fat)

  1. I too would love to live next door to Celia, not for too long though as I would become the size of a house with her wonderful cooking. See, so I wouldn’t be put into the stalking category…
    Your savoury scones look heavenly Tanya, they must have been so flavourful!
    Have a wonderful day and looking forward to seeing your new home.
    🙂 Mandy xo

    1. Buying your first house is such an exciting experience (and I have to say, I still get excited!). I remember sitting in the garden of the first house I owned on the first evening with a glass of wine in my hand and thinking “although I owe the bank loads of money, I own some of those bricks!” . It was a great feeling J

  2. Those sounds like amazing scones. There’s only one thing better than pig fat and that’s goose fat 😉
    BTW, the flat downstairs from me is up for sale…

  3. My aunt is very cross at the amount of times she’s had to change my address…she can’t close the address book properly because of the thickness of the labels over my old addresses! This scones look fabulous.

    1. Hee hee…I think we’re doing that in England – since setting up a “temporary” base her my parents, my best friend, and a cousin from Italy have all set up too!

  4. ADDICTED! I knew it! They say that renovating houses is addictive 😉 I was wondering why everyone seems to be making meat scones these days and suddenly realised that you are in cahoots with Ms Celia whose scones are particularly meaty in today’s post also…NOW I get it…scone week! I made sesame seed pulp muffins with dates yesterday. Not because it was scone week but because I felt SO bad throwing out the sesame seed pulp from the sesame milk that I make and use in my life sustaining brew (tea) and the chooks have decided that they don’t like it so I needed to find a good use for it. Who would have known that it would make such delightful muffins? Muffins are just a tarted up scone in my house and as Steve was attempting to eat one after dinner last night, Bezial casually got of the couch, wandered over and licked it. Bezial got the muffin 😉 I reckon these muffin/scones would be great with butter and jam the next day. Not scones so I can’t enter scone week but I wonder if I could use sesame pulp in scone making? Hmmm…interesting…

    1. Yep – you’re right…we’re addicted. We need to sign up for HRA….House Renovators Anonymous. Hello, my name’s Chica and a Renovatorholic J I have to confess the best scones in my (old fashioned non e-book) are plain ones with jam and cream. But I’d go for a sesame pulp one…even if a dog had licked it first 😉

      1. Bezial is pretty cluey, lick that sucker and dad will just hand it over ;). Note, he doesn’t lick my food ;). I am going to have a go at putting sesame pulp into a plain scone recipe. Can’t see why it wouldn’t work, would just make it a bit moister. I would mix it with a bit of the milk used to make them (or lemonade? or cream? too weird for this little black duck 😉 ) I could always add it to pikelets and feed them to Bezial if that doesn’t work 😉

      2. I’d mix with the milk used to make them although I hear fizzy drinks work…I never buy them so haven’t tried. Dogs are superior beings, they know that if they lick things or food doesn’t quite work out it will probably come their way!

      3. DON’T let Bezial get a whiff of that as otherwise he will be on the table slobbering on everything! 😉 . I heard that fizzy drinks work as well but my gran would roll in her grave if she thought I was bastardising her be-ro scone recipe like that, let alone adding cream! I reckon I might just get a serious dose of gran haunting and not in a nice way!

  5. Hahaha….oh yes, move in next door, then I’ll have someone to go shopping with for pigs’ ears and Spanish chorizo and Portuguese lard. Can you imagine how much fun we’d have? And I’d bake Big Man a loaf every week… 🙂

    I love that your scones are based on Celi’s – what a wonderful combination of flavours. I’ve never had goose fat before – is it like duck fat? And of course you had to add chorizo and pimenton! They look fabulous! 🙂

    1. Can you imagine?! Yes, goose fat tastes and behaves very much like duck fat (I cooked a goose at Christmas and froze loads of fat and am still working my way through it). It’s a little softer than duck fat but oh so good!

  6. This is a serious, savory scone. I make scones often and do it completely differently. What a delicious scone! Goose fat? Self rising flour, chorizo, smoked pimenton and olives! So Spanish. I’m so making these. Thanks for this one!

  7. There’s something thrilling about changing houses, a sort of a new beginning feeling that I love! And there’s also something about scones that match so well with Spanish sausages, I occasionally make mine with sobrasada! I don’t think I can’t get goose fat around here, but lard for sure I will! 🙂

    1. Oh my – they would be sooo good with sobrasada! And I know what you mean about moving house, I’ve done it so often that it doesn’t scare me but this move is a special one J

  8. I think if the house next door to Celia was offered for sale (it would actually be advertised as that) there would be a queue round the block and fist fights for it!
    Your scones look great – I am sure The Management would love them but he is on a diet that he doesn’t know about so they will have to wait 😦

  9. What if all of us Bloggers took over each of the houses around Celia’s?? That’d be so much fun, eh?? I, too, moved about every two years, right up until I got married and had kids. Now we seem to be firmly planted for the next 5 or so years until they move out I think:D Love your rustic scones, I can’t believe I’ve never made a savory scone! Time to do something about that! xx

  10. I’ve moved around quite a bit as well. Didn’t as a kid, but as an adult it I stay in the same place for longer than five years, it’s rare.

  11. I thought you’d made a permanent move to Spain, Tanya? Is it the work situation that brings you back here, or family, or just keeping one foot in the door for retirement? Or a bit of both- it’s like 20 questions, isn’t it? (laughing!) 🙂

    1. It’s all a bit complicated (when is life ever straightforward?!). A combination of work in the UK plus some ill health in the family have kept us here longer than anticipated. But Spain is still there waiting for us and hopefully we’ll get back again soon. We still talk of it as “home”!

      1. I feel a bit like that with Tavira but the big move gets ever more distant as dad gets older. Never mind- so long as I die happy 🙂

      2. We were living in Spain for a long time (well, Big Man is Spanish so being in Englnad is new to him) and I was there for almost 10 years. Sometimes life takes an unexpected turn but we’re just going with the flow.

I love to hear what you think, please leave me a comment!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s