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.
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|
|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)