zoom Courgette, corn & Cheddar scones

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    Courgette, corn & Cheddar scones

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    Courgette, corn & Cheddar scones

    • vegetarian
    • Preparation time: 45 minutes
    • Cooking time: 15 minutes
    • Total time: 1 hour 60 minutes

    Makes: 14 - 16


    400g self-raising flour,
    plus extra for dusting
    ½ tsp smoked paprika, plus extra for sprinkling
    100g cold Anchor Salted Butter, cubed
    150g mature Cheddar, grated
    150g courgette, grated
    1 salad onion, trimmed and finely chopped
    100g canned sweetcorn, drained
    150g Fage Total
    Greek Yoghurt 5%
    100-125ml milk, plus
    1½ tbsp for brushing

    For the chive butter
    3 tbsp finely chopped chives
    150g Anchor Salted Butter, softened


    1. Preheat the oven to 220°C, gas mark 7. Mix the flour and smoked paprika in a mixing bowl. Rub in the butter. Stir in 100g of the cheese, the grated courgette, chopped salad onion and sweetcorn.

    2. In a jug, beat the yoghurt with 100ml milk and add to the flour mixture. Stir to combine, adding a little more milk if needed.

    3. Tip the sticky dough onto a floured surface. Pat out to 2.5cm thick and stamp out scones using a 6cm fluted cutter. Re-pat the dough to stamp out the rest of the scones. Put the scones on 2 large nonstick baking
    trays. Brush the tops with milk, sprinkle with the remaining cheese and
    a little smoked paprika. Bake for 14-15 minutes until golden and risen.

    4. Meanwhile, beat the chives and butter together, then leave to chill in the fridge. Put the cooked scones on a wire rack to cool a little. Eat warm, halved and spread with the chive butter.

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