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Courgette, corn & Cheddar scones
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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.
Typical values per serving:
per scone (based on 14)
This recipe was first published in October 2019.