Preheat the oven to 200C/180C Fan/Gas 6.

Grease or line a large baking tray.

Grate 220g of the cheese coarsely. Grate the remaining 30g finely and keep separate.

Chop the chorizo into small pieces no bigger than 1cm square (scissors are easier than a knife here).

Sift together the flour, baking powder and salt into a large mixing bowl.

Grate in the butter (dip the butter into the flour now and then to stop it sticking) then rub in using your fingertips.

Stir in the chorizo, chives, the 220g of coarsely grated cheese, plus the smoked paprika if using.

Tip: If the pieces of chorizo stick together, separate them with your fingers and toss through the mixture.

Stir in 225ml of the yogurt, milk or buttermilk and start to bring together: add more liquid as needed to create a soft but not wet dough.

On a floured surface, briefly knead the dough into a ball then roll out 2½ - 3 cm thick.

Using a 6-7 cm cutter stamp out scones and place them on the prepared baking tray. Re-roll the scraps to make more until all the dough is used up.

Brush a little milk, yogurt or buttermilk over the tops of the scones.

Sprinkle with the reserved 30g of finely grated cheese.

Place in the pre-heated oven and bake until risen and golden (13-15 min).

Transfer to a wire rack to cool for a few minutes.

Serve warm, split and spread with butter.

Tip: pull apart rather than cut to retain the light and fluffy texture.

Best eaten within 2 days of baking or can be frozen when cold.

Reheat in a low oven or the microwave.