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Uplift the classic cheese scone recipe with a sprinkle of smoked paprika. Featuring Cheddar cheese, these are best served warm with lashings of real butter.
Available to download for UK customers for 99p for a limited time only.
I normally serve these scones either as a snack (just with butter) or as a teatime sandwich, with cheese and piccalilli. You can try different cheeses if you like.
| 500g | plain flour, plus extra for dusting |
| 2 tsp | bicarbonate of soda |
| 2 tsp | cream of tartar |
| 2 tsp | caster sugar |
| 2 tsp | sweet smoked paprika |
| 1 tsp | picante (hot) paprika |
| 1 tsp | English mustard powder |
| 80g | cold unsalted butter, diced |
| 2 tsp | fine sea salt |
| 200g | strong Cheddar cheese, finely grated |
| 320ml | buttermilk |
| 1 | egg, beaten, to glaze |
| 2 tbsp | finely grated Parmesan cheese |
You will need a 6cm fluted pastry cutter.
Preheat the oven to 200°C/fan l80°C/gas 6 and line a baking tray with baking paper.
Put the flour; bicarbonate of soda, cream of tartar; caster sugar both paprikas, mustard powder; butter and salt into a large bowl and rub together with your fingertips until the butter is incorporated into the flour.
Stir in the Cheddar; then add the buttermilk and mix together until the dough begins to take shape – bring it together with your hands but do not over-mix. Then let it rest for 5 minutes.
On a lightly floured work surface, roll out the dough to a thickness of 2cm and cut out scones using a 6cm fluted pastry cutter. Place them on the prepared baking tray and glaze with the beaten egg, then sprinkle with the Parmesan and bake for 10 -12 minutes, until golden brown. Put on a rack to cool.
Serve warm, with plenty of butter or cheese and piccalilli. Eat them on the day they’re made.
Suitable for freezing (cooked)
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