Cheese and Smoked Paprika Scones
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.
Introduction
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.
Ingredients
| 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 |
Essential kit
You will need a 6cm fluted pastry cutter.
Method
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)
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
