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£1/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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.
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 item when made using specific products in recipe
Energy | 1,254kJ/ 301kcals |
---|---|
Fat | 20g |
Saturated Fat | 12g |
Carbohydrates | 23g |
Sugars | 1.8g |
Fibre | 1.6g |
Protein | 7.2g |
Salt | 0.8g |
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