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Cheese and Smoked Paprika Scones

by Justin Gellatly from Bread, Cake, Doughnut, Pudding

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.


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.

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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.


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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